Braised Artichokes with Lemon and Mint
Whole quartered artichokes simmered low in olive oil and wine until a knife meets no resistance — good warm, better the next day at room temperature.
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Written
Method
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Snap off the tough outer leaves until the pale, tender ones show, then cut the top third off each artichoke and quarter it lengthwise, scooping out the fuzzy choke.
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Rub every cut surface with the lemon halves as you go so the flesh stays pale instead of browning.
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Warm the olive oil and garlic in a pot wide enough to hold the artichokes in one snug layer, until the garlic turns pale gold and smells sweet.
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Add the artichokes cut side down, the wine, the mint, and enough water to come halfway up the pieces.
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Season, cover, and simmer gently until a paring knife slides into the base with no resistance, 30 to 40 minutes.
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Uncover, raise the heat, and reduce the liquid until it turns glossy and clings to the leaves rather than pooling.
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Cool to room temperature before serving, spooning the pan juices over the top.
Notes
The oil-and-wine braise does the work a deep-fry would otherwise do in carciofi alla giudia — it gets the artichoke fully tender without the leaves ever turning grey or bitter, which is the usual fate of a boiled one. Keep the pot covered until the last few minutes; that’s what steams the base through before the liquid has a chance to reduce too far and scorch the garlic.
Serve them the way Roman kitchens do, at room temperature rather than hot, with the pan juices spooned over and bread alongside for the last of them. Fennel fronds work in place of the mint if that’s what’s on hand — the anise note plays the same role.