Braised Artichokes With Tomatoes And Mint Recipes

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BRAISED ARTICHOKES WITH TOMATOES AND MINT



Braised Artichokes with Tomatoes and Mint image

These flavor-packed artichokes-infused with garlic, anchovies, and tomatoes-get a bit of fresh relief from fragrant mint.

Provided by Rita Sodi

Categories     Bon Appétit     Side     Spring     Artichoke     Tomato     Lemon     Anchovy     Vegan     Vegetarian     Wheat/Gluten-Free

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, preferably Italian San Marzano, drained
1 1/2 cups dry white wine
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt, plus more
1 cup olive oil, divided
12 salt-packed anchovy fillets, rinsed, patted dry
8 garlic cloves
1 cup (lightly packed) mint leaves
6 medium artichokes
2 lemons, halved

Steps:

  • Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp. salt, 1/2 cup oil, and 2 cups water; set aside.
  • Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining 1/2 cup oil; process until a coarse paste forms. Set pesto aside.
  • Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves). Using a serrated knife, cut off top 1" of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning. Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.
  • Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55-65 minutes. Transfer artichokes to a platter and tent with foil to keep warm.
  • Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10-15 minutes. Taste and season with more salt if needed. Spoon over artichokes.

LEMON MINT BRAISED ARTICHOKES



Lemon Mint Braised Artichokes image

Provided by Melissa Roberts

Categories     Appetizer     Braise     Passover     Vegetarian     Lemon     Mint     Artichoke     Spring     Healthy     Kosher     Vegan     Kosher for Passover     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (first course) servings

Number Of Ingredients 7

2 lemons, halved
8 large artichokes with long stems
1/4 cup fresh lemon juice
3 cups water
1/3 cup extra-virgin olive oil
5 tablespoons chopped mint, divided
3 garlic cloves, minced

Steps:

  • Squeeze 2 lemon halves into a large bowl of cold water.
  • Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers of leaves in same manner until you reach pale yellow leaves.
  • Cut off remaining leaves 1/2 inch above top of artichoke base using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Trim dark green fibrous parts from base and side of artichoke.
  • Trim a thin slice from stem end, then trim side of stem down to pale green inner core. Rub cut surfaces with lemon halves, then put artichokes in lemon water.
  • Trim remaining artichokes in same manner.
  • Combine lemon juice, water (3 cups), oil, 3 tablespoons mint, garlic, and 1 teaspoon salt in a 4-to 5-quarts heavy pot (wide enough to hold artichokes in 1 layer with stems pointing upward) and bring to a simmer.
  • Stand artichokes, stem ends up, in liquid and cover with a round of parchment paper. Simmer, covered with parchment and lid, until just tender when artichoke bottom is pierced with a knife, 25 to 30 minutes.
  • Transfer artichokes with a slotted spoon to a shallow serving dish. Boil cooking liquid until reduced to about 1/2 cup, about 20 minutes. During last 2 minutes of boiling, whisk liquid until it emulsifies. Pour over artichokes and sprinkle with remaining 2 tablespoons mint.
  • What to drink:
  • Yarden Galilee Cabernet Sauvignon '05

BRAISED ARTICHOKES



Braised Artichokes image

Provided by Mark Bittman

Categories     easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 medium artichokes
4 tablespoons butter (1/2 stick)
1 cup chicken stock, or more as needed
Salt
freshly ground pepper
Zest and juice of 1 lemon

Steps:

  • Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
  • Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
  • Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams

ARTICHOKES BRAISED WITH OLIVES AND MINT



Artichokes Braised with Olives and Mint image

Often, artichokes seem like an intimidating ingredient, but the reward is great for very little effort. Here I've shared the steps to cut and clean artichokes, along with a simple, seasonal dish using fresh mint and olives.

Provided by Michael Tusk

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

6 large artichokes, Globe variety
2 tablespoons lemon juice
3/4 cup extra-virgin olive oil
1 clove garlic
2 bay leaves
2 sprigs thyme
1/4 teaspoon crushed red pepper flakes
2 ounces pitted olives, Taggiasche, Kalamata, or Nicoise
6 anchovy fillets, Sicilian, packed in oil
2 tablespoons tomato paste
1/2 cup dry white wine
2 sprigs mint
kosher salt

Steps:

  • Fill a bowl with water and add the fresh lemon juice. Remove the outer leaves of the artichokes and cut off the tops of the inner, more tender leaves. Discard. Cut the stem from the inner crown. Rub the cut pieces with lemon and place in the lemon water.With a small paring knife, remove the darker green, outer layer from the stems and bottom of the crowns and discard. Scrape the choke from the inner crown and discard. Return the cut pieces to the lemon water.Remove the pieces from the lemon water, pat dry, quarter the artichoke crowns and cut the stems in half.
  • In a large, wide saute pan or Dutch oven, heat the olive oil over medium-high heat. Add the whole garlic clove and toast in the oil until fragrant and golden brown. Add the bay leaves and sprigs of fresh thyme, saute for a few minutes. Add the red chile flakes. Remove the garlic clove and discard.Lay the cut stems and crowns in the olive oil. Season the artichokes with salt to taste. Gently brown the artichokes, taking care to rotate to promote even cooking about 5 to 6 minutes. Reduce the heat to medium-low. Add the olives, anchovy fillets and tomato confit. Pour in the white wine. Braise the artichokes over medium-low heat until tender and cooked through, about 15 minutes.
  • Once the artichokes are cooked, remove from the heat. Chop and add the mint leaves and serve immediately.

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  • Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves). Using a serrated knife, cut off top 1" of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning. Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.
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