- 2 pounds baby artichokes (about 24) or 4 larger artichokes (about ½ pound each)
- 2 lemons, cut in half, for trimming the artichokes
- ⅔ cup extra virgin olive oil
- 1 small onion, chopped into ½-inch dice
- Kosher salt to taste
- 2 garlic cloves, finely chopped
- ½ cup dry white wine
- 4 anchovies, rinsed and finely chopped
- 2 tablespoons capers, rinsed
- 2 teaspoons grated lemon zest
- 6 sun-dried tomato halves, sliced into very thin strips
- 2 teaspoons freshly squeezed lemon juice
- ½ teaspoon hot red pepper flakes
- 3 bay leaves
- 1 teaspoon dried oregano
Braising artichokes is easy. The most demanding aspect of the recipe is trimming them beforehand, and with baby artichokes even that step is made simple because it’s unnecessary to remove the chokes.
- Following the instructions on page 85, trim the artichokes, placing each one in acidulated water as you finish trimming it. If using larger artichokes, cut them into quarters.
- Combine the oil and onion in a large nonreactive sauté pan over medium heat and sauté the onion until translucent, 3 to 4 minutes. Add the garlic and cook until it releases its perfume, another minute or so; season with salt.
- Drain the trimmed artichokes and add them, along with the remaining ingredients, to the pan. Add enough water to just cover the artichokes, about 1 cup. Season with salt. Cover and simmer until the artichokes are tender when pierced with a knife. Check after 20 minutes; remove the bay leaves and discard. Larger artichokes may take 30 to 40 minutes. Serve the artichokes drizzled with some of the braising juices.