Amazing artichoke recipe by April Bloomfield

This is the best artichoke recipe I've ever tried so far.

Yet another new taste experience inspired by April Bloomfield!

Note: In April's latest cookbook "a girl and her greens", where I found this recipe, she gives very good, detailed instructions how to clean or "turn" artichokes.

I used one of my Le Creuset pots for this recipe. You will need a heavy pot with a cover.

Here is my version:

Pot-roasted artichokes with wine and capers

3 tablespoons cold-pressed olive oil

8 small artichokes (if you are using baby artichokes, you will need about 15 artichokes), cleaned

2 large, thinly sliced garlic cloves

1 tablespoon of drained capers

a handful of mint leaves, torn

1 tablespoon of finely chopped flat-leaf parsley

1 cup of dry white wine

Heat the olive oil in a heavy pot that is large enough to hold the artichokes in a single layer, over medium-high heat. Add the artichokes to the pot, reduce the heat a little, then add the garlic for about 3 minutes, when the garlic turns golden.

Pour in the wine, slowly, and cover the pot, and the lower the heat slightly. You want the artichokes to cook at a bubbling simmer. Occasionally turn the artichokes so that they brown evenly.

The artichokes are done when you can insert a sharp knife into their thick bottoms with just a tiny bit of resistance, about 25 minutes. Just before the artichokes are done, toss the capers over them.

Cook until the wine has evaporated, about a couple of minutes.

Add the mint and parsley and cook for another couple of minutes.

Arrange the artichokes on a small platter and spoon over them the capers, herbs and oil. Serve at room temperature.