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Braised Artichokes with Tomatoes and Mint

Rita Sodi and Jody Williams
  • minutes
  • Serves 8

INGREDIENTS

12

Salt-packed anchovy, fillets

6

Artichokes, medium

8

Garlic cloves

2

Lemons

1 cup

Mint, lightly packed leaves

1 28 ounce can

Tomatoes, whole

2 tsp

Kosher salt

1/2 tsp

Red pepper flakes

1 cup

Olive oil

1 1/2 cups

White wine, dry