Braised Artichokes with Tomatoes and Mint

Ingredients

• 1 (28-ounce) can whole peeled tomatoes, preferably Italian San Marzano, drained
• 1 1/2 cups dry white wine
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons kosher salt, plus more
• 1 cup olive oil, divided
• 12 salt-packed anchovy fillets, rinsed, patted dry
• 8 garlic cloves
• 1 cup (lightly packed) mint leaves
• 6 medium artichokes
• 2 lemons, halved

Steps

1. Put the tomatoes in a large Dutch oven or another heavy pot and crush them by hand. Add the wine, red pepper flakes, 2 tsp. salt, 1/2 cup oil and 2 cups water, then leave the pot aside.
2. Finely chop the anchovies and garlic by pulsing them in a food processor. Pulse in the mint until coarsely chopped. Keep the motor running as the remaining 1/2 cup oil is streamed in, processing to a coarse paste. Leave this pesto aside.
3. Strip off several layers of dark-green outer artichoke leaves, continuing until the tender light-green leaves are reached. With a serrated knife, remove the top 1" and trim the stem ends. Rub these cut ends with lemon halves so they do not brown. Work on 1 artichoke at a time: use a paring knife or vegetable peeler to strip the tough green exterior from the base and stem, exposing the pale-green layer, then rub lemon all over it. Cut in half through the stem and rub more lemon on the cut faces. Scoop out the choke with a spoon, pull away the spiky inner leaves and rub lemon inside. Coat the artichoke halves all over with the reserved pesto, then arrange them in a single layer in the reserved pot, submerged in the tomato mixture.
4. Set over medium-low heat and bring to a simmer. Cook for 55–65 minutes, turning the artichokes occasionally, until their hearts are fork-tender. Move them to a platter and cover loosely with a foil tent to keep warm.
5. Turn the heat up to medium and boil the sauce for 10–15 minutes, until it thickens slightly. Taste it, adding more salt if needed, then spoon the sauce over the artichokes.