Pot-Roasted Artichokes
Pot-Roasted Artichokes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Squeeze lemon into a large bowl of cold water.
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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 perfectionSqueeze lemon into a large bowl of cold water.
Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain.
Using a serrated knife, cut 1" off from top.
Trim stem, leaving at least 1/2" of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem.
Dip artichoke in lemon water to prevent discoloration.
Pry open leaves to expose choke.
Using a small spoon, scrape choke from artichoke and discard.
Place artichoke in lemon water.
Drain artichokes and set stem side up on a paper towel-lined baking sheet.
Let stand about 2 minutes to drain; pat dry.
Heat oil in a wide heavy pot over medium-high heat.
Place artichokes, stem side up, in pot and reduce heat to medium-low.
Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes.
Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes.
Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes.
Serve artichokes warm or room temperature, drizzled with pan juices.
DO AHEAD: Artichokes can be made 2 hours ahead.
Let stand at room temperature.
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.
