Equipment
Ingredients
Main
- 60 ml olive oil
- 1590 g artichokes, trimmed, halved or quartered
- 2 garlic, thinly sliced
- 7½ g salt
- 350 ml white wine
- 15 g capers, drained
- 5 g mint leaves, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 399 kcal
- Protein
- 7 g
- Carbohydrates
- 58 g
- Fat
- 12 g
- Fiber
- 5 g
- Sugar
- 31 g
- Sodium
- 669 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1425 mg
- Calcium
- 57 mg
- Iron
- 11.3 mg
- Magnesium
- 63 mg
- Phosphorus
- 263 mg
- Zinc
- 0.5 mg
- Vitamin A
- 5 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.65 mg
- Riboflavin
- 0.21 mg
- Niacin
- 4.3 mg
- Folate
- 44 mcg
- Water
- 313 g
- Alcohol
- 7 g
Sources: USDA FoodData Central
Method
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Place the prepared artichokes cut-side down into the hot oil and sear for 1 minute.
Reduce the heat to medium-low and add the sliced garlic and salt. Cook for 3 minutes.
Pour the white wine into the pot and cover with a lid. Simmer for 20 minutes.
Add the drained capers to the pot. Continue to simmer, covered, for 5 minutes or until a knife easily pierces the artichoke bottoms.
Remove the lid and increase the heat to medium-high.
Cook uncovered for 3 minutes until the wine has evaporated and only the oil remains.
Stir in the torn mint leaves and continue cooking for 3 to 5 minutes until the cut sides are deeply browned.
Transfer the artichokes to a plate and top with the capers and remaining oil from the pot.
Chef's Notes
- When selecting artichokes, look for ones with tightly closed leaves and a deep green color. Squeeze them gently; they should squeak, indicating freshness.
- Ensure your pot is heavy-bottomed to promote even heat distribution, which is crucial for searing and caramelizing the artichokes without burning.
- Don't overcrowd the pot when searing. If necessary, work in batches to achieve a good sear on all cut surfaces.
- The final caramelization step is key to developing a rich, complex flavor. Keep an eye on them to prevent burning, but aim for a deep, golden-brown color.
- For an extra layer of flavor, consider adding a bay leaf or a sprig of rosemary during the simmering stage.
Storage
Refrigerator: 3 days — Store in an airtight container; texture will soften over time.
Reheating: Reheat in a pan over medium heat with a splash of water or wine to restore texture.
Troubleshooting
Artichokes are tough or stringy
Cause: Insufficient trimming of the tough outer leaves
Fix: Cannot be fixed once cooked; peel away tough layers before eating
Prevention: Remove all dark green outer leaves until only the pale, tender inner leaves remain
Artichokes are mushy
Cause: Overcooked during the simmering phase
Fix: Cannot be fixed
Prevention: Check for tenderness at the 20-minute mark
Cultural Context
Artichokes are a staple in Mediterranean cuisine, particularly in Italy and Greece, where they are prized for their unique texture and flavor. This pot-roasting method, common in Southern Italian cooking, allows the artichoke's earthy notes to meld beautifully with the bright acidity of white wine and the richness of olive oil.
