![Roasted Baby Artichokes with Parsley and Mint Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/GaUxhb-67XbyvjwUrdbLnVYlDKI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/roasted-baby-artichokes-with-parsley-and-mint-FT-RECIPE0420-1-fc96912835fa4e80b8a04cf2bc7c2203.jpg)
Ingredients
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3 quarts water
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3 tablespoons fresh lemon juice
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2 pounds fresh small or baby artichokes
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2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
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2 teaspoons finely chopped garlic cloves
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1/4 teaspoon crushed red pepper
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1/4 cup dry white wine
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1/2 teaspoon flaky sea salt, plus more to taste
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1 tablespoon chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh mint
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Lemon wedges
Directions
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Preheat oven to 450°F. Stir together 3 quarts water and lemon juice in a large bowl. Working with 1 artichoke at a time, pull off outer leaves until you reach the paler, tender inner leaves; discard outer leaves. Cut off and discard top 1/2 inch of any sharp leaves remaining. Cut artichoke in half lengthwise; scoop out and discard fuzzy thistle and any hard leaves inside artichoke heart. Place artichoke halves in lemon water in bowl. Repeat process with remaining artichokes.
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Heat 2 tablespoon s oil in a large oven-safe skillet over high. Remove artichokes from lemon water, and quickly pat dry. Using long tongs, carefully arrange artichokes, cut sides down, in a single layer in skillet (oil may splatter). Cook, undisturbed, until cut sides of artichokes are golden brown, 3 to 4 minutes.
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Carefully transfer skillet to preheated oven. Roast until artichoke edges are crispy, about 7 minutes. Return hot skillet to stovetop over medium heat; add garlic and crushed red pepper. Cook, stirring constantly, until fragrant, about 45 seconds. Stir in wine and salt. Let mixture come to a boil; cook, stirring occasionally, until liquid is almost completely evaporated and artichokes are tender, 1 to 2 minutes. (If artichokes are not tender, add an additional 1/4 cup water to mixture; cook, stirring occasionally, until tender, 1 to 2 minutes.)
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Transfer artichokes to a platter. Sprinkle evenly with parsley and mint, and season with salt; drizzle with remaining 1 teaspoon oil. Serve warm or at room temperature with lemon wedges.
Make Ahead
Artichokes can be prepared through step 1 and chilled up to 1 day.