Braised Artichokes with Tomatoes and Mint
Braised Artichokes with Tomatoes and Mint is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.