Artichokes were a favorite of my mom's. With this weeks post falling on a sister's and brother's birthdays, I figured I would keep this weeks post in the family.
3 tablespoons butter
2 large fresh artichokes, trimmed, quartered and cleaned
1 (28-ounce) can crushed tomatoes
1 cup dry white wine
1/2 cup Castelvetrano olives, pitted and halved lengthwise
1/2 cup roasted peppers, chopped
1/4 cup capers
2 tablespoons lemon juice
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 tablespoons heavy cream
Preheat oven to 325℉.
In a 12-inch cast-iron skillet, melt butter over medium-high heat; add artichokes, cut side down, and cook until edges are browned, 3 to 4 minutes per side. Remove from skillet, and set aside. Add tomatoes, wine, olives, red peppers, capers, lemon juice, salt, oregano, and cayenne to skillet; stir to combine. Nestle artichokes in sauce, and cover.
Bae until artichokes are very tender; 45 minutes to 1 hour.
Remove artichokes from skillet, and set aside. Add cream to sauce, and cook over medium heat for 3 to 5 minutes. Return artichokes to sauce; serve warm.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
