Roasted Baby Artichokes with Parsley and Mint
Ingredients
- 3 quarts water
- 3 tablespoons fresh lemon juice
- 2 pounds fresh small or baby artichokes
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 2 teaspoons finely chopped garlic cloves
- 1/4 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 1/2 teaspoon flaky sea salt, plus more to taste
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh mint
- Lemon wedges
Instructions
Step 1
Preheat oven to 450°F. Stir together 3 quarts water and lemon juice in a large bowl. Working with 1 artichoke at a time, pull off outer leaves until you reach the paler, tender inner leaves; discard outer leaves. Cut off and discard top 1/2 inch of any sharp leaves remaining. Cut artichoke in half lengthwise; scoop out and discard fuzzy thistle and any hard leaves inside artichoke heart. Place artichoke halves in lemon water in bowl. Repeat process with remaining artichokes.
Step 2
Heat 2 tablespoon s oil in a large oven-safe skillet over high. Remove artichokes from lemon water, and quickly pat dry. Using long tongs, carefully arrange artichokes, cut sides down, in a single layer in skillet (oil may splatter). Cook, undisturbed, until cut sides of artichokes are golden brown, 3 to 4 minutes.
Step 3
Carefully transfer skillet to preheated oven. Roast until artichoke edges are crispy, about 7 minutes. Return hot skillet to stovetop over medium heat; add garlic and crushed red pepper. Cook, stirring constantly, until fragrant, about 45 seconds. Stir in wine and salt. Let mixture come to a boil; cook, stirring occasionally, until liquid is almost completely evaporated and artichokes are tender, 1 to 2 minutes. (If artichokes are not tender, add an additional 1/4 cup water to mixture; cook, stirring occasionally, until tender, 1 to 2 minutes.)
Step 4
Transfer artichokes to a platter. Sprinkle evenly with parsley and mint, and season with salt; drizzle with remaining 1 teaspoon oil. Serve warm or at room temperature with lemon wedges.
