Name: Braised Artichokes With Tomatoes and Mint
Yield: 8 Servings
Ingredients: 1 28-ounce can whole peeled tomatoes, preferably Italian San Marzano, drained; 1½ cups dry white wine; ½ teaspoon crushed red pepper flakes; 2 teaspoons kosher salt, plus more; 1 cup olive oil, divided; 12 salt-packed anchovy fillets, rinsed, patted dry; 8 garlic cloves; 1 cup (lightly packed) mint leaves; 6 medium artichokes; 2 lemons, halved

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Eva Kolenko

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

Recipe notes