Blissful Wine-Roasted Artichokes
Servings: 6 servings
These super easy, garlicky, succulent, juicy, and rich-tasting artichokes are a great make-ahead dish, and are excellent paired with most white wines.
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Ingredients
- 2-3 artichokes
- 1 cup dry white wine
- 1 cup water
- ¼ cup olive oil
- 4 Tbsp. butter or ghee
- 6-8 cloves garlic, crushed with the broad side of a knife
- pinch red pepper flakes or Aleppo pepper
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the over to 425°.
- Trim the edible artichoke stem of any woody parts, leaving as much of it as you can. Snap off the bottom one or two layers of tough outer leaves. Use kitchen shears to trim the thorny ends of the remaining leaves, if any. With a serrated or chef's knife, cut about 1 ½" from the crown of the artichoke, exposing the yellowish and rosy interior.
- Cut the artichokes in half lengthwise. Using a spoon, dig out the fuzzy choke of each half, removing all fuzzy bits. Some of the purple-tipped center leaves will come out, too. Place the cut side down into a large baking dish (don't underestimate the size of dish you'll need-- the cut artichokes take up a lot of space!)
- Pour the wine, water, and olive oil over the artichokes. Add the butter, cut or pinched into pieces, and smashed garlic. Generously sprinkle each half with kosher salt, red pepper flakes or Aleppo pepper, and black pepper. Cover tightly with foil and roast until the artichokes are fork-tender, about 45 minutes, depending on their size.
- Remove the foil and continue to roast another 15 minutes or so until the liquid is mostly evaporated and the tops are a mahogany brown. Take care that the liquid doesn't entirely evaporate-- add a little water if needed.
- To serve, scrape up the garlicky oil at the bottom of the baking dish to spoon on top of the artichokes.
Notes
Make it Your Own:
Use the same exact process for whole fennel bulbs. Very tasty! Perhaps experiment with other vegetables such as carrots, parsnips, and turnips, altering the roasting time depending on their tenderness.
Dairy-free option: substitute olive oil for the butter.