Name: Braised Artichoke Antipasto
Yield: Serves 4
Cuisine: United States
Ingredients: 1 tablespoon chopped mint; 2 tablespoons chopped parsley; 1 teaspoon finely chopped fresh marjoram or ½ teaspoon dried oregano; ½ cup white wine; 2 tablespoons red wine vinegar; 1 cup diced peeled tomato; Large pinch of red pepper flakes; 1 tablespoon tomato paste; 3 garlic cloves, minced; Salt and pepper; 1 large carrot, peeled and cut into small dice; 1 small fennel bulb, trimmed and cut into small dice; 1 medium onion, cut into small dice; ½ cup olive oil; 1 lemon, halved; 2 pounds baby artichokes

Preparation info

Serves
4

Difficulty
Medium

Appears in

One Good Dish

By David Tanis

Published 2013

About

This antipasto is a homemade, and better, version of the sort you find in jars at an Italian deli. If you can get baby artichokes, they are lovely braised this way, but medium artichokes work well too. (Zucchini or eggplant are also options.) They’re simmered in a fair amount of olive oil with aromatics, tomato, white wine, and a touch of vinegar. Delicious warm, they are even better served at room temperature.