"Arrivederci" Artichokes {White Wine Braised Artichokes}

Alas, it has been a good run. The local artichokes this year have been plentiful, tender and delicious. I've steamed them, stuffed them, and grilled them. I even pickled a whole mess of them to use when the last of the fresh ones are gone.  We're nearing the end of the season for them, and so, with that in mind, I have one last fresh artichoke recipe to share for now.

This is a new-to-me way to prepare them, but it has quickly become one of our favorite ways. Delicious just as they are when finished, these braised artichokes have a lot of potential to be the base of some other rather delicious dishes. But, first things first, here's what I did to make these delicious things.

White Wine Braised Artichokes

• 3-4 lbs of baby artichokes (or larger artichokes prepared down to the light green/yellow parts)  - about 18-20 artichokes
• 1/4 C olive oil
• 3 garlic cloves, thinly sliced
• 2 C white wine (dry)
• 2 Tbsp capers, drained
• 2 Tbsp fresh mint leaves, torn (optional)
• 2 Tbsp flat leaf parsley, roughly chopped
• 1 lemon, juiced

1. Pour lemon juice in a large bowl of cool water.Prepare the artichokes by breaking off all of the tough outer leaves until mostly light green-yellow leaves are left. Using a sharp knife, cut about 1 inch off of the top of the artichokes. Leave about a half inch of stem but remove any tough outer part of the stem as it will be bitter. Place prepared artichoke into the lemon water. This will help to discourage discoloration. (If using large, commercially available artichokes, you'll also need to remove the choke from the center of each item.)
2. When each artichoke is ready, drain them on paper towels for about 2 minutes (stem side up); pat dry.
3. In a large heavy pot, heat oil over medium high heat. Place artichokes into the pot, cut side down and lower heat to med-low. Scatter garlic slices over the artichokes, and season with salt and pepper to taste. Cook until garlic is just golden (do not stir) for about 3 minutes or so.
4. Add wine to the pot, reduce heat to low and simmer (covered) until the artichokes are very tender. Depending upon size and age of the 'chokes you get, this could take anywhere from 30-45 minutes. (Check tenderness by piercing the top of the artichoke with a fork or skewer - when it slips in easily, they're done)
5. Add capers and cook uncovered (on medium) until wine has almost completely evaporated. Add herbs and cook until artichoke tops are golden (about 3 minutes; reduce heat to avoid scorching the 'chokes).
6. Serve warm or at room temperature.

These are fabulous as is - and that is how we enjoyed them. I also used leftovers to create a fabulous pasta dish. Simply take these cooked artichokes and quarter them. Cook up some cubed pancetta, add some sliced mushroom and saute until cooked through. Add the quartered artichokes, a 1/4 of heavy cream and cook until thickened. Toss this mixture over some freshly cooked pasta (shape of your choice) and you'll have a delicious dinner that only slightly resembles that first dish. It's one of my favorite ways to cook - one dish that transforms into something else! 

Happy Cooking!

sld

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