Eva Kolenko
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4

Removing the outer leaves and inner thistle of each baby artichoke reveals its lightly astringent, mildly sweet core, tender enough for quick cooking. Be careful to wash your cutting board and knife well after preparing the baby artichokes as they can leave behind a bitter residue.

How to Make It

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.

Make Ahead

Artichokes can be prepared through step 1 and chilled up to 1 day.

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