Braised Artichokes

• 2 pounds baby artichokes (about 16)
• 8 garlic cloves, crushed and peeled
• Zest and juice of 1 lemon
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh Italian parsley
• 3/4 teaspoon kosher salt
• 1/4 teaspoon peperoncino flakes
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter, cut into small pieces
• 1 1/2 cups dry white wine
• 1 tablespoon dry bread crumbs

1. Clean and prepare the artichokes as detailed on page 18.
2. Combine the artichokes, garlic, lemon zest and juice, mint, parsley, salt, and peperoncino in a saucepan of the size in which the artichokes will snugly fit in one layer.
3. Nestle the artichokes in the pan with the ingredients, drizzle with the olive oil, and dot with the butter.
4. Pour 3 cups water and the wine into the saucepan.
5. Bring to a simmer, cover, and cook until the artichokes are tender all the way through, about 40 minutes.
6. Uncover the pan, sprinkle with the bread crumbs, and simmer until the bread crumbs dissolve and thicken the sauce, just a minute or two.

baby artichokes, garlic, lemon, fresh mint, fresh italian parsley, kosher salt, peperoncino flakes, extravirgin olive oil, unsalted butter, white wine, bread crumbs

Taken from www.epicurious.com/recipes/food/views/braised-artichokes-385347 (may not work)