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

How to Cook Artichokes Braised halved artichokes in tomato sauce with mint pesto.

Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

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