Lunch: Pot-Roasted Artichokes

Recipe by April Bloomfield Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

This recipe includes superfoods such as:

Lemon

Health benefits of Pot-Roasted Artichokes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 lemon, halved
3 1/2 pounds baby artichokes (about 18)
1/4 cup olive oil
2 garlic cloves, thinly sliced
Kosher salt
1 1/2 cups dry white wine (such as Sauvignon Blanc)
1 tablespoon drained capers
1/4 cup torn fresh mint leaves
2 tablespoons fresh flat-leaf parsley leaves

Instructions

Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off from top. Trim stem, leaving at least 1/2" of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard. Place artichoke in lemon water.
Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry.
Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes.
Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes.
Serve artichokes warm or room temperature, drizzled with pan juices.
DO AHEAD: Artichokes can be made 2 hours ahead. Let stand at room temperature.

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