April Bloomfield's Pot-Roasted Artichokes With White Wine

April Bloomfield's Pot-Roasted Artichokes With White Wine

  • Cook: 50M
April Bloomfield's Pot-Roasted Artichokes With White Wine

April Bloomfield's Pot-Roasted Artichokes With White Wine

Ingredients

  • Produce

    • 18 3 1/2 pounds baby artichokes
    • 2 Garlic cloves, medium
  • Condiments

    • 1 heaping tbsp Capers
  • Baking & Spices

    • 1 1/2 tsp Maldon or other flaky sea salt
  • Oils & Vinegars

    • 1/4 cup Olive oil, Extra Virgin
  • Beer, Wine & Liquor

    • 1 1/2 cups White wine, dry
  • Other

    • A five-finger pinch of mint leaves (preferably black mint, torn at the last minute (see note
  • Time
  • Cook: 50M

Found on

cooking.nytimes.com

cooking.nytimes.com

275 1
Title:

April Bloomfield's Pot-Roasted Artichokes With White Wine Recipe

Descrition:

This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes

April Bloomfield's Pot-Roasted Artichokes With White Wine

  • Produce

    • 18 3 1/2 pounds baby artichokes
    • 2 Garlic cloves, medium
  • Condiments

    • 1 heaping tbsp Capers
  • Baking & Spices

    • 1 1/2 tsp Maldon or other flaky sea salt
  • Oils & Vinegars

    • 1/4 cup Olive oil, Extra Virgin
  • Beer, Wine & Liquor

    • 1 1/2 cups White wine, dry
  • Other

    • A five-finger pinch of mint leaves (preferably black mint, torn at the last minute (see note

The first person this recipe

cooking.nytimes.com

cooking.nytimes.com

275 1

Found on cooking.nytimes.com

NYT Cooking

April Bloomfield's Pot-Roasted Artichokes With White Wine Recipe

This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes