Braised Marinated Artichokes

Ingredients

• 2 large globe artichokes
• 1 lemon
• 1/4 cup extra virgin olive oil
• 3/4 cup sliced shallots
• 3 cloves garlic, minced, about 1 Tbsp
• 3 bay leaves
• 1 cup dry white wine
• 3/4 cup water
• 1 teaspoon salt
• 3 Tbsp chopped fresh parsley leaves
• 2 Tbsp chopped fresh mint leaves

Directions

1. Fill a large bowl with cold water, then squeeze in half a lemon. With a serrated knife, such as a bread knife, trim the top inch from the artichokes. Rub lemon over the exposed cuts so they do not discolor.
2. Clip away the sharp leaf tips with kitchen shears.
3. Cut each artichoke into quarters using the serrated knife.
4. With a metal teaspoon, scoop out the fuzzy choke that sits over the heart. Pull away the small papery purple leaves near that center, then rub the newly cut surfaces with lemon again.
5. As each artichoke quarter is ready, drop it into the lemon water. Warm the olive oil over medium heat in a heavy-bottomed pot that fits the artichokes snugly in one layer, and use one with a tight-fitting lid.
6. Once the oil is hot, stir in the shallots and cook for 3 to 5 minutes, just until they soften.
7. Stir in the garlic and cook for another minute.
8. Pour in the white wine and water, then add the bay leaves and salt. Check that the liquid covers the base of the pot by 1/4-inch; if it does not, splash in enough water to reach that depth. Bring the mixture to a simmer and let it bubble for a minute.
9. Arrange the artichoke quarters in the pot in one layer with their cut sides facing down. Turn the heat to high and bring the liquid to a boil.
10. Put on the tight-fitting lid, reduce the heat to medium, and let the artichokes simmer for 20 minutes. If the pot seems close to drying out, pour in more hot water.
11. Add the parsley and mint, gently turn the artichokes through the sauce so they get coated, cover the pot once more, and continue cooking for 5 to 15 minutes longer. They are ready when the leaves release easily and feel tender; older artichokes can need extra time, which may also mean adding more water or wine to the pot.
12. Allow the artichokes to cool until slightly warm, or all the way to room temperature. Spoon over some of the braising juices and shallots when serving. They are especially good made a day ahead so the flavors have more time to settle in; chill them, then bring them back to room temperature before serving.