White Wine Braised Artichokes with Capers

Ingredients

Estimated total cost: €15.30 · €2.55/serving

• 1/4 cup premium extra-virgin olive oilEst. price €0.75–€1.50
• 3 1/2 pounds petite baby artichokes (approximately 18), artfully turnedEst. price €10.50–€17.50
• 2 medium cloves of garlic, thinly sliced (use a mandoline for precision)Est. price €0.10–€0.25
• 1 1/2 teaspoons Maldon salt or another variety of flaky sea saltEst. price €0.15–€0.30
• 1 1/2 cups dry Sauvignon Blanc or other fine white wineEst. price €3.00–€6.00
• 1 generous tablespoon capers, well drainedEst. price €0.20–€0.40
• A handful of mint leaves (preferably black mint), torn just before servingEst. price €0.50–€1.00
• A dash of delicate flat-leaf parsley sprigs (use as a garnish)Est. price €0.10–€0.20

Steps

1. 1

   Begin by heating oil in a wide heavy pot until it reaches the point just before smoking. Place the artichokes into the hot oil with their cut sides facing down. After a minute, lower the heat to medium-low and add garlic and salt without stirring. Allow them to cook undisturbed until the garlic becomes golden and emits a toasty aroma, which should take approximately 3 minutes.

2. 2

   Pour the wine into the pot in a slow and steady stream. Cover the pot and let it cook over high heat without stirring until the artichoke bottoms are tender enough to be pierced easily with a sharp knife, which should take approximately 25 minutes. About five minutes before they reach perfect tenderness, uncover the pot and sprinkle the capers on top.

3. 3

   Increase the heat to medium-high and allow the liquid to come to a boil. Let it cook until all the wine has evaporated, which will be indicated by a transition from bubbling to sizzling, lasting approximately 3 minutes. Introduce the mint and parsley into the mixture, continuing to sauté the artichokes in the oil. It is acceptable if some of them topple over during this process. Cook until the cut surfaces of the artichokes achieve a rich golden-brown color, for about 3 to 5 minutes. Adjust the heat as needed to prevent excessive browning of the artichokes.

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• Cultural note

  Braised artichokes with capers is a classic Mediterranean dish, with influences from Italian and French cuisine. The use of white wine adds a sophisticated touch to the recipe, reflecting the culinary traditions of these regions.

• Seasonal note

  Artichokes are typically in season during the spring and fall months, making this dish ideal to prepare during those times. Capers are harvested in the early summer, adding freshness to the recipe.

• Health note

  This dish is rich in fiber from the artichokes and capers, promoting digestive health. It is also a good source of vitamins A, C, and K, supporting immune function and bone health. However, it is relatively high in sodium, so it's important to consume in moderation.