SERVES 6
SKILL LEVEL: EASY
COOK TIME: 45 MINS.
PREP TIME: 20 MINS.
COST: $
There’s nothing more Roman than artichokes braised in wine, olive oil, and seasonings, especially when you buy them all peeled and trimmed the way they do it for you in Rome. No such luck here in the States. You have to be your own artichoke trimmer. But it’s really not that hard. Then pop them in the pot, toss in seasonings, some onion, garlic, fresh herbs—whatever you like—bring it to a boil, and then simmer for 15 minutes. The result: succulent, slithery, smoothness that boldly declares, “Arrivederci, Winter, Spring has finally sprung.”
6 young artichokes
Juice of 2 lemons
¾ cup dry white wine
¾ cup boiling water
¾ cup extra virgin olive oil Pinch of kosher salt
¼ bunch fresh parsley leaves ¼ bunch fresh mint leaves
2 cloves garlic, finely chopped
½ red onion, sliced
1 teaspoon chili flakes
1. Trim the artichokes of their tough outer leaves and cut in half. Remove the fuzzy choke with a spoon and place immediately in a bowl filled with water and the juice of one of the lemons.
2. Arrange all the chokes in a deep pan that keeps them close together.
3. Add the wine, boiling water, oil, and a pinch of salt.
4. Sprinkle the parsley, mint, garlic, red onion, and chili flakes over the top.
5. Squeeze the other lemon over the top, cover, and simmer on the stovetop for 25–30 minutes. Serve hot or at room temperature.