Artichokes, Roman Style

By SallySmo

Ingredients

• 2 artichokes, large
• 1 lemon
• 1/2 C dry white wine
• 1/4 C olive oil, plus more for drizzling
• 1/2 C water
• 1 tsp kosher salt
• 1/4 tsp red pepper flakes, plus more for sprinkling
• 2 Tbsp minced garlic
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh oregano leaves
• 1 Tbsp chopped fresh mint leaves (optional)

Preparation

Step 1

Preheat oven 350 degrees. Halve lemons and squeeze juice into large bowl of ice water and add the squeezed lemon halves. Working with one artichoke at a time, peel tough outer leaves and trim 1" from top. Trim fibrous green skin from heart and stem. Halve artichoke lengthwise and trim fuzzy choke from heart with a spoon (I use a grapefruit spoon). Place in lemon water.

Drain artichokes and place cut side up in shallow baking pan. Pour wine, oil and water over artichokes and sprinkle with salt, red pepper flakes, garlic and herbs. Bring to a boil over high heat, cover and place in oven. Braise until tender, about 45 minutes. Drizzle with oil, sprinkle with red pepper flakes and serve with pan juices.

-Martha Stewart Living