Pan Roasted Artichokes with Mint and Capers


Have you ever thought about the first person that dared eat an oyster? Or what about that first person who tried a mushroom and prayed that it wasn’t poisonous? I am not sure why but I think a lot about these people. Probably because I spend a lot of time prepping food and thoughts like these just pop into my head. Like why do we eat arugula but eating dandelion greens (until recently) has been avoided? Or who thought that if you blanch stinging nettles, which literally sting you when you pick them, they would be the most delicious pizza topping? This burning question is especially relevant when it comes to artichokes. Have you ever seen an artichoke plant? They are scary pre-historic bushes and if the artichoke is not picked in time it turns into this crazy gorgeous purple blossom that looks like it could eat you ( a la the man-eating plant in Little Shops of Horrors). Also the plant is so tough that people literally can make furniture out if it. So who in the world was the crazy person to dig deep inside that prickly center and figure out there was deliciousness in there? How did they know if you steam the center and then douse it with butter and serve with a lemon aioli that tastiness awaits? Who? Who? I need to know!


Since this question is always bouncing around in my brain – I googled it. And didn't really find anything probably because artichokes have always just been around.Well whoever you are, you are my hero because I love artichokes.

But in my googling I was reminded of the artichoke capital of the world. Wait, you didn’t know there was an artichoke capital of the world? No, really?Right here in Northern California.  I think it might be a self-proclaimed “capital of the world” but still. They even have a festival of artichokes every year so that makes it official. I bet they celebrate whoever that mystery person was who discovered that people could eat artichokes.


Full disclosure, I never really used to care for artichokes– I just thought they were a lot of work for little reward, plus they turn your fingers black when dealing with them. However after trying April Bloomfield’s recipe for Pot Roasted Artichokes, everything changed. I am obsessed with the way she cooks these little suckers, making them amazingly delicious and totally easy to prepare. I adapted her recipe to make it a little less fussy and it is perfection. You will look at artichokes completely different from now on and I promise you will thank whoever that brave person was who first tried an artichoke.


I spotted these beauties at the store recently and knew that I had to share this recipe with you all. It is easy, delicious and totally healthy. Let me know what you think!

Pan Roasted Artichokes with Mint and Capers


  • 1 lemon, sliced
  • 3 to 4 pounds small artichokes
  • 1/4 cup olive oil
  • 2 garlic cloves, thinly sliced
  • 1 1/2 cups dry white wine
  • 1 tablespoon drained capers
  • 1/4 cup torn fresh mint leaves
  • Sea salt


Add lemon slices to a large bowl of cold water.

Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain and cut about 1" off from top. Trim stem with a pairing knife removing the tough outer layer. Cut artichoke in half and scrape the hairy choke and discard. Place artichoke in lemon water. Repeat with remaining artichokes.

Drain artichokes and pat dry.

In a large sauté pan over medium high heat, heat olive oil. Place artichokes cut side down in the pan and reduce heat to medium-low. Scatter garlic over the artichoke halves, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.

Add wine; cover pan, reduce heat, and simmer, without stirring until the artichoke stems are very tender, 10 to 15 minutes.

Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Reduce heat and cook artichokes until they are golden brown, about 3 minutes.

Serve artichokes warm or room temperature, drizzled with pan juices, mint and a large pinch of salt.

Inspired by April Bloomfield's delicious recipe