Pot-roasted artichokes with white wine and capers

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May 30, 2015 by dgarnett2013

Pot-roasted artichokes with white wine and capers: April Bloomfield’s A Girl and Her Greens


Serves 4 – 6 as a side

  • 55ml extra-virgin olive oil
  • 1.5kg baby artichokes (about 18), turned
  • 2 medium garlic cloves, thinly sliced
  • 1½ tsp Maldon salt
  • 330ml dry white wine, such as Sauvignon Blanc
  • 1 heaped tab drained capers
  • A five-finger pinch of mint leaves, torn at the last minute
  • A pinch of delicate flat-leaf parsley sprigs

To turn the artichokes:

Fill a big bowl with wage and squeeze in the juice of a lemon. Working with one artichoke at a time, pluck off and discard the green leaves until only the soft yellowish leaves are left. Cut off about 1cm of the stem. Use a peeler or small knife to trim away the tough green stuff at the base of the artichoke. Take a peek at the cut end of the stem. You’ll see a pale green circle surrounded by a darker border. Peel the stem, getting as close as you can to the pale green centre. Drop the artichokes into the lemony water (to prevent discolouration). Repeat with the remaining artichokes.

Cut about 2.5cm from the tip of each artichoke, then use a small spoon to scoop out and discard the feathery choke. Gently squeeze each artichoke over the bowl as you go, and set them cut sides down on kitchen paper to drain for about 5 mins.

To Cook: 

Heat the oil in heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.

Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 mins.

Slowly pour in the wine, cover the pot, and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 mins. Five mins or so before they’re fully tender, remove the lid and scatter on the capers.

Raise the heat to medium-high, and bring the liquid to a boil. Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 mins. Add the mint and parsley and keep cooking the artichokes in the oil (it’s OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 mins. Lower the heat if necessary to prevent the artichokes from getting too dark.

Arrange the artichokes prettily on a plate, and scoop the capers, oil, and slightly crispy herbs over top. Serve straightaway or at room temperature.

Made when the roses first started blooming.


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