Artichokes Braised in Tomato Sauce

• 3 pounds small artichokes (or more if using large ones; see Preparing Artichokes, page 213)
• 1 lemon for acidulated water
• 1/4 cup extra-virgin olive oil, plus more for drizzling on the cooked artichokes
• 8 garlic cloves, peeled and crushed
• 1/2 teaspoon coarse sea salt or kosher salt, or to taste
• 1/2 teaspoon peperoncino flakes, or to taste
• 4 cups (or a 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1 tablespoon fresh mint leaves, loosely packed
• 2 tablespoons chopped fresh Italian parsley
• A heavy-bottomed skillet or saute pan, 12-inch diameter or larger, with a cover

1. Trim the artichokes, and cut them into wedges about 2 inches wide; keep them in acidulated water (see Preparing Artichokes, page 213).
2. Pour the olive oil into the skillet, drop in the garlic cloves, and set over medium-high heat.
3. Cook 2 to 3 minutes, stirring occasionally.
4. When the garlic is just starting to color, lift the artichokes from the acidulated water and drop them into the skillet.
5. Cover the pan immediately, and let the artichokes steam in the moisture for a minute or two.
6. Lower the heat a bit, stir the artichokes, and season them with 1/4 teaspoon salt and the peperoncino.
7. Cover the skillet again, and cook the artichokes for about 5 minutes, then pour in the crushed tomatoes, stir well, cover once more, and raise the heat to bring the liquid to a boil.
8. Season with another 1/4 teaspoon salt; scatter in the mint leaves and 1 tablespoon of the chopped parsley.
9. Lower the heat to keep the tomatoes bubbling gently, cover the skillet, and let the artichokes cook, stirring occasionally, until thoroughly softenedtheir thickest leaves should be flat and floppy45 minutes or more.
10. Remove the cover and cook rapidly, reducing the sauce to half the original volume, so it coats the artichokes thickly.
11. Just before servingfrom the skillet, or a warm platter if you preferdrizzle over the artichokes a spoonful or two of olive oil and sprinkle with the remaining chopped parsley

artichokes, lemon, extravirgin olive oil, garlic, salt, peperoncino flakes, italian plum tomatoes, mint, fresh italian parsley, skillet

Taken from www.epicurious.com/recipes/food/views/artichokes-braised-in-tomato-sauce-384317 (may not work)