Ingredients

The following ingredients have 5 Servings
  • ¼ cup extra-virgin olive oil
  • 3 ½ pounds baby artichokes (about 18)
  • 2 medium garlic cloves, thinly sliced
  • 1 ½ teaspoons Maldon or other flaky sea salt
  • 1 ½ cups dry white wine, such as Sauvignon Blanc
  • 1 heaping tablespoon drained capers
  • A five-finger pinch of mint leaves (preferably black mint), torn at the last minute (see note)

Instruction

  • Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.
  • Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
  • Pour in the wine, cover the pot and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they’re fully tender, scatter on the capers and cover again.
  • Uncover, raise the heat to medium-high, and bring the liquid to a boil.
  • Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and keep cooking the artichokes in the oil (it’s OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
  • Arrange the artichokes prettily on a plate, and scoop the capers, oil and slightly crispy mint over top. Serve straightaway or at room temperature.