Braised Artichokes

Directions

1. 1
   Trim stem, leaving 1-inch intact on large artichokes, 1/2 on tiny ones.
2. 2
   Cut off the prickily top third of the artichokes.
3. 3
   Peel away the dark green leaves, stopping when you reach the pale, light green leaves.
4. 4
   Use a vegetable peeler or paring knife to trim any remaining dark green bumps on the stems.
5. 5
   Cut the artichokes in half vertically.
6. 6
   For large artichokes, cut into quarters or eighths.
7. 7
   Using a teaspoon, scoop out the fuzzy choke.
8. 8
   You don't need to dechoke the tiny ones if you're using those.
9. 9
   Heat the oil in a large pot over medium heat.
10. 10
    Add prepared artichokes, one cut side down.
11. 11
    Cook, turning now and then, until nicely browned, about 7 minutes.
12. 12
    Reduce heat to medium-low.
13. 13
    Add garlic, mint and 1/2 teaspoons salt.
14. 14
    Cover and cook 2 minutes.
15. 15
    Add wine, cover and continue cooking until beautifully caramelized and meltingly tender, about 20 minutes.
16. 16
    Spritz with lemon juice; sprinkle with coarse salt.
17. 17
    Tumble artichokes and their cooking sauce onto a serving platter as an appetizer, or over pasta as a main dish.
18. 18
    Serve hot or at room temperature.