Pot-roasted artichokes with white wine and capers

Serves 4 to 6 as a side Starters and mains

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  • 55ml extra-virgin olive oil
  • 1.5kg baby artichokes (about 18), turned
  • 2 medium garlic cloves, thinly sliced
  • 11⁄2tsp flaky sea salt
  • 330ml dry white wine
  • 1tbsp heaped, drained capers
  • five-finger pinch mint leaves, torn at the last minute
  • pinch delicate flat-leaf parsley sprigs


Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke. Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium- low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty.

Slowly pour in the wine, cover, and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they’re fully tender, remove the lid and scatter on the capers.

Raise the heat to medium-high, and bring to a boil. Cook until all the wine has evaporated (the bubbling sound will become a sizzle). Add the mint and parsley and keep cooking the artichokes in the oil (it’s OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown. If necessary, lower heat to stop artichokes getting too dark.

Arrange prettily on a plate, and scoop the capers, oil and slightly crispy herbs over the top. Serve right away or at room temperature.

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