This is the best artichoke recipe I've ever tried so far.
Yet another new taste experience inspired by April Bloomfield!
Note: In April's latest cookbook "a girl and her greens", where I found this recipe, she gives very good, detailed instructions how to clean or "turn" artichokes.
I used one of my Le Creuset pots for this recipe. You will need a heavy pot with a cover.
Here is my version:
Pot-roasted artichokes with wine and capers
3 tablespoons cold-pressed olive oil
8 small artichokes (if you are using baby artichokes, you will need about 15 artichokes), cleaned
2 large, thinly sliced garlic cloves
1 tablespoon of drained capers
a handful of mint leaves, torn
1 tablespoon of finely chopped flat-leaf parsley
1 cup of dry white wine
Heat the olive oil in a heavy pot that is large enough to hold the artichokes in a single layer, over medium-high heat. Add the artichokes to the pot, reduce the heat a little, then add the garlic for about 3 minutes, when the garlic turns golden.
Pour in the wine, slowly, and cover the pot, and the lower the heat slightly. You want the artichokes to cook at a bubbling simmer. Occasionally turn the artichokes so that they brown evenly.
The artichokes are done when you can insert a sharp knife into their thick bottoms with just a tiny bit of resistance, about 25 minutes. Just before the artichokes are done, toss the capers over them.
Cook until the wine has evaporated, about a couple of minutes.
Add the mint and parsley and cook for another couple of minutes.
Arrange the artichokes on a small platter and spoon over them the capers, herbs and oil. Serve at room temperature.