Braised Artichokes With Tomatoes And Mint Recipes

BRAISED ARTICHOKES WITH TOMATOES AND MINT

Braised Artichokes with Tomatoes and Mint image

These flavor-packed artichokes-infused with garlic, anchovies, and tomatoes-get a bit of fresh relief from fragrant mint.

Provided by Rita Sodi

Categories Bon Appétit Side Spring Artichoke Tomato Lemon Anchovy Vegan Vegetarian Wheat/Gluten-Free

Number Of Ingredients 10

Ingredients

1 (28-ounce) can whole peeled tomatoes, preferably Italian San Marzano, drained
1 1/2 cups dry white wine
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt, plus more
1 cup olive oil, divided
12 salt-packed anchovy fillets, rinsed, patted dry
8 garlic cloves
1 cup (lightly packed) mint leaves
6 medium artichokes
2 lemons, halved

Steps:

Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp. salt, 1/2 cup oil, and 2 cups water; set aside.
Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining 1/2 cup oil; process until a coarse paste forms. Set pesto aside.
Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves). Using a serrated knife, cut off top 1" of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning. Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.
Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55-65 minutes. Transfer artichokes to a platter and tent with foil to keep warm.
Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10-15 minutes. Taste and season with more salt if needed. Spoon over artichokes.

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Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp. salt, ½ cup oil, and 2 cups water; set aside.
Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining ½ cup oil; process until a coarse paste forms. Set pesto aside.
Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves). Using a serrated knife, cut off top 1" of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning. Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.
Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55–65 minutes. Transfer artichokes to a platter and tent with foil to keep warm.

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