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Pot-Roasted Artichokes

April Bloomfield
  • minutes
  • Serves 6

INGREDIENTS

18

baby artichokes

2 tbsp

Flat-leaf parsley, fresh leaves

2

Garlic cloves

1

Lemon

1/4 cup

Mint, fresh leaves

1 tbsp

Capers

1

Kosher salt

1/4 cup

Olive oil

1 1/2 cups

White wine, dry