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)
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.
