Braised Roman Artichokes

Braised Roman Artichokes Recipe

While many people are familiar with artichoke dip, some may not know how delicious this spring veggie is for other dishes. Artichokes are native to the Mediterranean region, and were prized by the Romans, who inspired this recipe. The artichokes are braised in the oven in a sauce of white wine, olive oil, garlic, and fresh herbs. It is perfect for a spring brunch!

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Recipe Information

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Side Dishes



Total Time

1 Hour 10 Minutes

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      • 1 Large Lemon
      • 6 Medium Fresh Artichokes
      • 1/2 Cup Dry White Wine
      • 2/3 Cup Extra-Virgin Olive Oil
      • 1 Teaspoon Kosher Salt
      • 1/2 Teaspoon Red Pepper Flakes
      • 1 Small Bunch Fresh Parsley Leaves (Minced)
      • 3 Cloves Garlic (Minced)
      • 1 Small Bunch Fresh Oregano Leaves (Minced)
      • 1 Small Bunch Fresh Mint Leaves (Minced)
      • 1/2 Cup Water


  1. Preheat oven to 350 degrees. In a large bowl of cold water, cut lemon in half and squeeze juice. Add squeezed lemon halves into the same bowl.
  2. Trim 1-inch top, outer leaves & green skin of the artichokes. Halve the artichoke lengthwise, scoop out the fuzzy choke from each artichoke’s heart and add artichoke halves to the lemon water. Allow to marinate for 15 minutes. Use a colander to drain artichokes well.
  3. In a Dutch oven arrange artichoke halves, cut side up. Pour 1/3 cup oil, wine and 1/2 cup of water over artichokes and sprinkle with garlic, parsley, oregano, mint, 1/4 teaspoon red-pepper flakes & salt. Place Dutch oven over high heat and bring to a boil. Remove from heat, cover, & transfer to the oven. Bake until artichokes are tender, about 45 minutes.
  4. Remove from oven and transfer artichokes to a serving platter. Top with remaining oil, red pepper flakes, & pan juices.

Nutrition & Cost Facts


295 kcal


16 g


24 g


4 g

Cost Per Serving


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