Pot Roasted Artichokes with White Wine and Capers
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 1/2 pounds baby artichokes (about 18), turned (see below)
- 2 medium garlic cloves, thinly sliced
- 1 1/2 teaspoons Maldon or another flaky sea salt
- 1 1/2 cups dry white wine, such as Sauvignon Blanc
- 1 heaping tablespoon drained capers
- A five-finger pinch of mint leaves (preferably black mint), torn at the last minute
- A pinch of delicate flat-leaf parsley sprigs
Instructions
Pot-Roasted Artichokes with White Wine and Capers serves 6 original recipe by Epicurious.
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