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Tomato Braised Artichokes with Mint Pesto

These artichokes are a to-die-for spring recipe made in a simple tomato sauce and topped with a quick mint basil pesto.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: American, Italian
Keyword: artichokes, basil, mint, pesto
Servings: 10 halves


Mint Basil Pesto

  • 1 bunch mint washed, dried
  • 1 c basil washed, dried
  • 8-10 garlic cloves
  • 1/2 c olive oil
  • salt to taste


  • 5 artichokes
  • 1 lemon

Tomato Sauce

  • 1 28-oz can of crushed tomatoes
  • 1/2 c olive oil
  • 2 c chicken broth
  • 1 c white wine
  • salt and pepper to taste


Mint Pesto

  • To a stand mixer or blender, combine all ingredients and blend until a smooth paste is created. Set aside. 


  • To clean the artichokes, remove the outter 1/3 layer of leaves. 
  • With a vegetable peeler, peel the stems.
  • Slice in half, trim the very top of the leaves to create a straight line and remove all pokey tops. 
  • Remove the spikey bits of the hearts. 
  • Rub all parts of the sliced artichokes with a lemon, set aside and repeat with remaining artichokes. 
  • Top each artichoke half with a bit of pesto, reserving some of the pesto for serving. 

Tomato Sauce

  • Combine all ingredients in a pot and stir to combine. 

To Braise

  • Nestle the artichokes in the tomato sauce, pesto side up.
  • Bring to a boil and then reduce to a simmer for about 60 minutes. 
  • Turn artichokes every 10-15 minutes to keep rotating them in the sauce. 
  • Artichokes are ready when they're fork tender. 
  • Remove artichokes from the sauce, tenting with foil, and reduce the tomato sauce for 10-15 minutes over medium heat, until thickened. 
  • Place artichokes in serving dish, top with sauce and remaining pesto. Serve hot. 
  • To make ahead: prepare according to the instructions until the artichokes are fork tender. To reheat, bring to a simmer and until the artichokes are hot. Remove the artichokes, tent with foil and reduce the sauce according to the instructions. Serve hot with the reduced tomato sauce and pesto.