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“These can be served warm or at room an appetizer or as a main dish. Recipe source: Chicago Tribune Magazine. NOTE: the original recipe states to use EITHER 20 baby or 10 medium or 5 large artichokes. I couldn't get that past the editor.”
1hr 20mins

Ingredients Nutrition


  1. Trim stem, leaving 1-inch intact on large artichokes, 1/2 on tiny ones. Cut off the prickily top third of the artichokes. Peel away the dark green leaves, stopping when you reach the pale, light green leaves. Use a vegetable peeler or paring knife to trim any remaining dark green bumps on the stems. Cut the artichokes in half vertically. For large artichokes, cut into quarters or eighths. Using a teaspoon, scoop out the fuzzy choke. You don't need to dechoke the tiny ones if you're using those.
  2. Heat the oil in a large pot over medium heat. Add prepared artichokes, one cut side down. Cook, turning now and then, until nicely browned, about 7 minutes.
  3. Reduce heat to medium-low. Add garlic, mint and 1/2 teaspoons salt. Cover and cook 2 minutes. Add wine, cover and continue cooking until beautifully caramelized and meltingly tender, about 20 minutes. Spritz with lemon juice; sprinkle with coarse salt.
  4. Tumble artichokes and their cooking sauce onto a serving platter as an appetizer, or over pasta as a main dish. Serve hot or at room temperature.

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