While some Italian dishes, such as Neapolitan ragù and Sicilian timballo, are complex and elaborate, this classic side dish recipe goes in the opposite direction. After trimming the artichokes (the only time-consuming part of this recipe), all you need to do is stuff them with herbs and braise them.
1 lemon, divided
¼ cup finely chopped parsley
¼ cup finely chopped mint
4 cloves garlic, minced
½ cup olive oil, divided
1 cup dry white wine
1 cup water
Salt, to taste
Fill a large bowl with cold water and squeeze the juice from ½ of the lemon into it. (You’ll soak the trimmed artichokes in this mixture to prevent them from oxidizing.)
Trim the artichokes 1 at a time. First, pull off the tough outer leaves to expose the paler, softer inner ones. Slice off the top portion of the artichoke, about ½ inch above the choke. Next, slice off the tough outer layer of the stem, and trim the rough base where the leaves were broken off. Scoop out the hairy choke from the center of the artichoke with a spoon and remove any inner leaves with pointy ends.
Place the trimmed artichoke into the bowl of lemon water and repeat with the remaining 3 artichokes.
In a small bowl, combine the parsley, mint, garlic, and ¼ cup olive oil.
Remove the artichokes from the lemon water and divide the herb mixture among them, packing it into the cavities where the chokes used to be.
Place the stuffed artichokes with the stems facing up into a large pot over medium-low heat.
Pour the wine, water, and remaining olive oil over the artichokes and season with salt to taste.
Cover the pot and simmer the artichokes for 30 minutes until fork-tender.
Remove the lid and simmer the artichokes for an additional 10 minutes to reduce the cooking liquid.
Cut the remaining lemon into wedges and serve them alongside the artichokes for squeezing, along with additional salt, if desired. The artichokes can be enjoyed hot or cold.