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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.
Print Recipe
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Course Appetizer
Cuisine American, Italian
Servings 10 halves

Ingredients
  

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

Artichokes

  • 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

Instructions
 

Mint Pesto

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

Artichokes

  • 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. 
Keyword artichokes, basil, mint, pesto