Braised Artichokes with Tomatoes & Mint

• 1 28-oz can whole peeled tomatoes, drained*
  
• 1½ cup dry white wine*
• ½ tsp crushed red pepper flakes
• 2 tsp kosher salt, plus more*
• 1 cup olive oil, divided*
• 12 salt-packed anchovy fillets, rinsed, patted dry*
• 8 garlic cloves
• 1 c (lightly packed) mint leaves
• 6 medium artichokes*
• 2 lemons, halved

Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp salt, ½ cup oil, and 2 cups water; set aside.

Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining ½ cup oil; process until a coarse paste forms. Set pesto aside.

Halve through artichoke stem and rub cut sides and insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.

Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 10–15 minutes. Transfer artichokes to a platter and tent with foil to keep warm.

Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10–15 minutes. Taste and season with more salt if needed. Spoon over artichokes.

Makes 8 servings

*Products can be found at Vine & Olive