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Roasted Baby Artichokes with Parsley and Mint

Roasted Baby Artichokes with Parsley and Mint

Yield: 4 Servings
Total Time: 35 MIN


  • 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


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.