PHOTO: EVA KOLENKO

Roasted Baby Artichokes with Parsley and Mint

Using only the lightly astringent, mildly sweet core of the artichoke, this light and fresh side is a perfect matching for any spring-inspired main dish.

Ingredients

• 3 quarts water
• 3 tablespoons fresh lemon juice
• 2 pounds fresh small or baby artichokes
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
• 2 teaspoons finely chopped garlic cloves
• 1/4 teaspoon crushed red pepper
• 1/4 cup dry white wine
• 1/2 teaspoon flaky sea salt, plus more to taste
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint
• Lemon wedges

Prep

Preheat the oven to 450°F before stirring together 3 quarts water and lemon juice in a large bowl. Pull off the outer leaves from each artichoke until you reach the paler, more fragile interior leaves; discard the outer leaves. Remove and discard the top 1/2 inch of any remaining pointy leaves and then slice the artichoke in half lengthwise. Remove and discard the fuzzy thistle and any tough leaves from the center of the artichoke and put the artichoke halves in the dish of lemon water. Artichokes can be chilled at this step for up to 1 day, if desired.

In a sizable oven-safe skillet, heat 2 tablespoons of oil over high heat. Artichokes should be removed from the lemon water and pat dried.Then place the artichokes in a single layer, cut sides down, in a skillet using long tongs, but be careful as oil may spill. Cook, undisturbed, for 3 to 4 minutes or until cut sides of artichokes are golden brown.

Transfer skillet carefully to the preheated oven. Artichoke edges should be crispy after around 7 minutes of roasting. Return the skillet to the stovetop on medium heat and add the crushed red pepper and garlic. Cook for about 45 seconds while stirring continuously until aromatic and then add salt and wine. Bring mixture to a boil; simmer, stirring periodically, for 1 to 2 minutes, or until artichokes are tender and liquid has almost completely evaporated.

If artichokes are not cooked through, add an additional 1/4 cup water to the mixture; heat, stirring regularly, for 1 to 2 minutes, or until artichokes are cooked through.

Move artichokes to a serving dish and sprinkle with mint, parsley and salt. Drizzle the remaining 1 teaspoon oil before serving warm or at room temperature with lemon wedges.