Pot-Roasted Artichokes with White Wine and Capers
Learn this one by heart, folks! All the ingredients are basic enough to have on hand.
Pot-Roasted Artichokes with Wine and Capers
April Bloomfield "A Girl and Her Greens"
1/4 cup extra-virgin olive oil
18 artichoke hearts
(14.5 ounce jar)
2 medium garlic cloves, thinly sliced
1.5 teaspoons Maldon or another flaky sea salt
1.5 cups dry white wine, such as Sauvignon Blanc
1 heaping tablespoon drained capers
five-finger pinch of mint leaves, torn at the last minute
pinch of delicate flat-leaf parsley sprigs
I use jarred artichoke hearts because they don't require any prep. Strain them and rinse them. The brine is a salt and lemon juice mixture, so let’s rinse off what we can. And you should dry them off thoroughly at this point - like squeeze any water or brine out of each heart with a paper towel because…..
We will next heat olive oil in a heavy pot, wide enough to hold the artichokes with room to sp are over medium-high heat until it just begins to smoke. Which really doesn’t like any water. And when you drop in a wet artichoke, the hot, scalding oil, goes nuts. So take a minute and thoroughly dry the artichokes after rinsing them.
As best as you can, try to stand them up on the cut side down, basically upside down. Then wait a minute, reduce the heat to medium-low, sprinkle in thinly sliced garlic and salt
A quick word about salt. Since the artichokes have been sitting in a brine, they may already have a salty flavor. I recommend using a tad less salt than the recipe calls for if you’re using jarred artichokes. It’s always easy to add more salt, but it is impossible to remove salt.
Now, back to the artichokes! We’ll let them cook, without stirring just until the garlic turns golden and smells toasty, about 3 minutes.
Slowly pour in a dry white wine, cover the pot, and cook, without stirring, at a vigorous simmer.
You’ll leave it covered for about twenty-five minutes or until you can insert a sharp knife into the thick bottom with barely any resistance. Five minutes or so before they’re fully tender, remove the lid and scatter on the drained capers.
Raise the heat to medium-high and bring the liquid to a boil. Cook until the wine evaporates, about 3 minutes.
Add the mint and parsley. We definitely want the herbs in the oil so they can get a little crispy. Keep cooking the artichokes in the oil until the cut sides are deep golden brown, 3 to 5 minutes. If you need to lower the heat at this point to keep the artichokes from getting too dark, do it!
You can serve them straight away or at room temperature and that’s a lovely artichoke dish!