Artichokes Braised in Tomato Sauce

Name: Artichokes Braised in Tomato Sauce
Yield: serves 6
Ingredients: 3 pounds small artichokes (or more if using large ones; see Preparing Artichokes, page 213); 1 lemon for acidulated water; 1/4 cup extra-virgin olive oil, plus more for drizzling on the cooked artichokes; 8 garlic cloves, peeled and crushed; 1/2 teaspoon coarse sea salt or kosher salt, or to taste; 1/2 teaspoon peperoncino flakes, or to taste; 4 cups (or a 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 tablespoon fresh mint leaves, loosely packed; 2 tablespoons chopped fresh Italian parsley; A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a cover

December 14, 2011

This dish accents the meatiness of the artichoke. Braised slowly with the tomatoes, it develops a harmonious flavor, sweet with a refreshing licorice finish. Since this recipe calls for a lot of artichokes, I make it when they are plentiful. Serve with a piece of grilled meat or fish, or make some extra to spread on bread as an appetizer. Use as a dressing for pasta, or to make a risotto. These braised artichokes can be frozen, so make a big batch to pull out when unexpected guests come by.

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