Braised Artichokes with Orange

Bake these on a Sunday night, and use them on (or in) lunches throughout the week. They're great at room temperature, or warm. Perfect addition to salads, quinoa bowls, over pasta, or as a component on a simple tartine. 

5 cloves garlic, peeled and chopped
24 kalamata olives, rinsed, pitted, chopped
zest of one orange
2/3 cup loosely packed fresh mint
½ cup extra virgin olive oil
½ cup dry white wine
1 teaspoon honey
16-20 baby artichokes, trimmed, and halved*

Preheat the oven to 400°F. In a large baking dish, combine the garlic, olives, orange zest, mint, olive oil, wine and honey. Whisk to combine. Add the artichokes, in a single layer, if possible, and use your hands to toss well. Cover and bake for about an hour. Take a peek after 45 minutes, and see how it is going. You want some browning, and a tender texture.

*Here's a post about how to trim artichokes if you're unsure.

Serves about 4.
Browse all QUITOKEETO recipes.