All I do is leave the plant there and it produces every spring; pretty much the lowest-effort thing in my garden.
Regulars may remember that I wrote about artichokes before, but it’s been 3 years, that’s long enough to wait. In the comments there, annetteboardman recommended Martha Stewart’s recipe, which is awesome and not like any of the other ways I cook them.
Roman-Style Artichokes
serves 6
- 1 lemon
- 6 artichokes (8 to 10 ounces each) — important! You want medium-size, not softball-size.
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup water
- 1 teaspoon coarse salt
- 1/4 teaspoon red-pepper flakes, plus more for sprinkling
- 2 tablespoons minced garlic (from about 5 cloves)
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped fresh mint leaves
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Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.
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Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. 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, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.
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What’s for dinner at your place? Please consider writing about it for a future WFD. Message ninkasi23 if you can.
