Braised Artichokes with Tomatoes and Mint

Name: Braised Artichokes with Tomatoes and Mint
Yield: 4 servings
Ingredients: 1 1 (28-ounce) can whole peeled tomatoes, preferably Italian San Marzano, drained; 1 1 1/2 cups dry white wine; 1 1/2 teaspoon crushed red pepper flakes; 1 2 teaspoons kosher salt, plus more; 1 1 cup olive oil, divided; 1 12 salt-packed anchovy fillets, rinsed, patted dry; 1 8 garlic cloves; 1 1 cup (lightly packed) mint leaves; 1 6 medium artichokes; 1 2 lemons; 1 halved

From the kitchen of Carly

Tender artichokes sink into a tomatoey braise while an anchovy-mint pesto clings to every leaf. White wine and olive oil make it luxurious; red pepper flakes keep things honest. This is Roman cooking at its most seductive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (28-ounce) can whole peeled tomatoes, preferably Italian San Marzano, drained
11 1/2 cups dry white wine
11/2 teaspoon crushed red pepper flakes
12 teaspoons kosher salt, plus more
11 cup olive oil, divided
112 salt-packed anchovy fillets, rinsed, patted dry
18 garlic cloves
11 cup (lightly packed) mint leaves
16 medium artichokes
12 lemons
1halved

Instructions

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.