Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.
Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp. salt, ½ cup oil, and 2 cups water; set aside.Pulse anchovies and garlic in a food processor until finely chopped.
Add mint and pulse until coarsely chopped. With the motor running, stream in remaining ½ cup oil; process until a coarse paste forms. Set pesto aside.Remove several layers of dark-green outer leaves from artichokes . Using a serrated knife, cut off top 1" of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning. Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55–65 minutes. Transfer artichokes to a platter and tent with foil to keep warm.Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10–15 minutes. Taste and season with more salt if needed. Spoon over artichokes.Calories 370 Fat 28 Saturated Fat 4 Cholesterol 5 Carbohydrates 19 Dietary Fiber 9 Total Sugars 4 Protein 6 Sodium 970I REALLY wanted to love this recipe, but felt like the end product lacked flavor. I did end up adding more salt to taste and a lot more red pepper chili flakes. I think next time, I will warm the tomatos with some fresh chopped chiles before adding the braising liquid, save the "pesto" to add after the braising because that really is where all the flavor is and instead of water would use a rich veg broth .
Artichoke Canned Tomato Anchovy Spring Starter Dairy-Free Nut-Free Gluten-Free Healthyish Braise Easter Dinner
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