Braised Artichokes
Serves: 4
 
Ingredients
  • 3 tablespoons unsalted butter
  • 2 large fresh artichokes, trimmed, quartered, and cleaned
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup dry white wine
  • 1⁄2 cup Castelvetrano olives, pitted and halved lengthwise
  • 1⁄2 cup roasted red peppers, chopped
  • 1⁄4 cup capers
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon ground red pepper
  • 2 tablespoons heavy whipping cream
Instructions
  1. Preheat oven to 325°.
  2. In a 12-inch ovenproof skillet, melt butter over medium-high heat; add artichokes, cut side down, and cook until edges are browned, 3 to 4 minutes per side. Remove from skillet, and set aside.
  3. Add tomatoes, wine, olives, roasted red peppers, capers, lemon juice, salt, oregano, and ground red pepper to skillet; stir until combined. Nestle artichokes in sauce, and cover.
  4. Bake until artichokes are very tender, 45 minutes to 1 hour. Remove artichokes from skillet, and set aside. 5. Add cream to sauce, and cook over medium heat for 3 to 5 minutes. Return artichokes to sauce; serve warm.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/braised-artichokes/