Minty Mediterranean Artichokes
Servings: 6 people
Ingredients
- 2 cans artichoke hearts (I like Native Forest) you can also use about 18 trimmed, fresh baby artichokes
- 1 lemon halved
- ¼ cup olive oil
- 3 cloves garlic thinly sliced
- 1½ cups dry white wine such as Sauvignon Blanc or Pinot Bianco
- 2 tbsp capers drained
- ½ cup fresh mint leaves torn
- 3 tbsp fresh, flat-leaf parsley leaves
Instructions
- 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.
- Add artichokes and turn heat to medium-low.
- Squeeze 1/2 lemon over artichokes.
- Scatter garlic and salt over artichokes and cook until garlic is golden (2-3 mins)
- Add the wine! (then drink a glass 😉) and reduce heat
- Simmer for 10-15 mins if using canned artichokes or cover and simmer for 25-30 mins if using fresh artichokes.
- Add capers and bring to a boil until wine has evaporated, about 2 minutes.
- Add mint and parsley and cook for about 3 mins. (you can reduce the heat if necessary to prevent scorching)
- Serve artichokes warm or room temperature, drizzled with pan juices.
Notes
**This dish can be made 2 hours ahead of time. Just let them stand at room temperature when you're finished.