These Roman-style braised artichokes are tender, silky, and deeply aromatic with garlic, parsley, and mint tucked between every leaf. The gentle braise in olive oil, white wine, and water creates a light, savory broth that turns glossy and intensely flavorful.

Tender artichokes are slowly braised with onion, carrot, garlic, thyme, and white wine until silky and deeply aromatic. The result is a light yet richly flavoured Provencal dish with a delicate broth perfect for spooning over each serving.

Tender artichoke hearts are quickly sautéed with fragrant garlic and salty Iberian ham, then finished with a splash of white wine and fresh parsley. The result is a simple, elegant tapa with savory depth, bright acidity, and silky olive-oil-coated vegetables.

Silky artichokes make this cacio e pepe feel a little extra special without adding fuss. The peppery, glossy cheese sauce clings to every strand of spaghetti, while lemon keeps the whole dish bright and lively.