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.
Squeeze the lemon juice into a bowl of cold water. Peel the tough outer leaves from each artichoke, then trim the top and stem end of each artichoke and halve lengthwise. Place in the acidulated water to keep them from darkening. (If using medium artichokes, remove the tough outer leaves, cut
In a wide stainless steel skillet, heat the olive oil over medium heat. Add the onion, fennel, and carrot, season with salt and pepper, and cook gently until softened, about 5 minutes. Stir in the garlic and tomato paste and raise the heat to medium-high. Add the red pepper flakes, diced tomato, and vinegar, stir to combine, and cook for 1 minute. Add the drained artichokes and the wine, season once more with salt, and put on the lid. Reduce the heat to a low simmer, cover, and cook for about 15 minutes, until the artichokes are tender.
Add the marjoram, mix the artichokes and vegetables gently, and transfer to a shallow serving bowl. Let marinate for several hours or refrigerate overnight, then bring to room temperature. Just before serving, sprinkle with the freshly chopped parsley and mint.
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