Braised Artichokes

Ingredients

• 2 lemons – halved
• 7 cups water
• 4 globe artichokes
• 4 cloves garlic – thinly sliced
• 0.5 cups flat-leaf parsley – finely chopped
• 2 tbsp fresh mint – finely chopped
• 0.25 cups extra-virgin olive oil
• 0.5 cups dry white wine
• 1 tsp kosher salt
• 0.25 tsp black pepper – freshly ground

Instructions

1. In a large bowl, stir together 6 cups of the water and the juice of 1 lemon; keep the second lemon halved for rubbing cut surfaces and reserve the remaining 1 cup water for braising.
2. Working one at a time, trim the artichokes: snap off the tough outer leaves until the pale, tender leaves are exposed, cut off the top 1 inch of the head, pare and peel the stem, scoop out any fuzzy choke with a spoon, and rub all cut surfaces with the reserved lemon to prevent browning; submerge each in the acidulated bowl as you finish.
3. In a small bowl, combine the garlic, parsley, and mint to make a loose herb mixture.
4. Warm the extra-virgin olive oil in a wide, heavy pot over medium heat; drain the prepared vegetables, gently open their leaves to make space, tuck some of the herb mixture around the hearts and between a few inner leaves, then set them snugly in the pot, stems pointing up, and cook until lightly sizzling at the edges, 2–3 minutes.
5. Pour in the dry white wine, let it bubble for 1–2 minutes, add the kosher salt, black pepper, and the reserved 1 cup water, bring to a simmer, then cover and cook over low heat until the bases are very tender when pierced, 25–35 minutes.
6. Uncover and simmer until the juices reduce slightly and look glossy, 5–8 minutes, spooning the liquid over the vegetables once or twice; taste the sauce and adjust seasoning if needed.
7. Let stand 5 minutes off heat so the flavors settle, then serve warm or at room temperature with the reduced cooking juices spooned over.