Pot-Roasted Artichokes

Ingredients

• 3.5 pounds baby artichokes ( 18)
• 1 tablespoon capers drained
• 1.5 cups cooking wine dry white (such as Sauvignon Blanc)
• 2 tablespoons flat-leaf parsley leaves fresh
• 2  garlic cloves thinly sliced
• 6 servings kosher salt 
• 1  optional: lemon halved
• 0.3 cup torn mint leaves fresh
• 0.3 cup olive oil 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• knife
• pot
• peeler
• serrated knife

Directions

1. Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off from top. Trim stem, leaving at least 1/2" of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard.
2. Place artichoke in lemon water.
3. Drain artichokes and set stem side up on a paper towel-lined baking sheet.
4. Let stand about 2 minutes to drain; pat dry.
5. Heat oil in a wide heavy pot over medium-high heat.
6. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
7. Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes.
8. Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes.
9. Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes.
10. Serve artichokes warm or room temperature, drizzled with pan juices.
11. DO AHEAD: Artichokes can be made 2 hours ahead.
12. Let stand at room temperature.