hey everyone and welcome to cooking companion TV I'm Jenna droids and today I'm demonstrating pot roasted artichokes with white wine and capers this recipe comes from a girl enter green by April Bloomfield give this video a thumbs up if you like it this recipe is pretty straightforward but it does have several spots along the way I don't think I nailed this recipe on this try it was my first time making it but there are a few things I'll adjust for the next time and there will definitely be a next time we'll use a lot of wine in this recipe and I love cooking with wine so I figured why not fill them with wine too now I know you're watching this because artichokes intrigue you but they're spiny covering is a huge buzzkill right well I found artichoke hearts jarred and brine so there is no turning as they call that gruesome process of removing also non edible parts I also encourage you to look for frozen artichoke heart I've yet to find them but I've heard they exist so this jar is 14 and a half ounces and it contains exactly 19 hearts which is perfect for this recipe by the way the brand is Kachina or more I'll strain them and rinse them the brine is a salt and lemon juice mixture so let's rinse off what we can and you should dry them off thoroughly at this point like squeeze any water or brine out of each heart with a paper towel because we will next heat olive oil until it just begins to smoke which is really high heat which really doesn't like any water and when you drop in wet artichoke the hot scalding oil goes nuts so take a minute and thoroughly dry the artichokes after rinsing them this should be obvious but I'm cooking this at 8:30 in the morning so I'm not all there yet as best as you can try to stand them up on the cut side down basically upside down and then wait a minute reduce the heat to medium-low and sprinkle and thinly sliced garlic and salt a quick word about salt since the artichokes have been sitting in a brine they may already have a salty flavor I recommend using a tad less salt than the recipe calls for if you're using jarred artichokes it's always easy to add more salt but it is impossible to remove salt now back to the artichokes we'll let them cook without stirring just until the garlic turns golden and smells toasty about three minutes and slowly pour in a dry white wine cover the pot and cook without stirring at a vigorous simmer it should be more vigorous than this you'll leave it covered for about 25 minutes or until you can insert a sharp knife into the thicker bottom with barely any resistance five minutes or so before they're fully tender remove the lid and scatter on some drained capers raise the heat to medium-high and bring the liquid to a boil now as you can see I have a lot of liquid this is why I advise that your long simmer be more vigorous than what you saw with mine it's only supposed to boil until the wine evaporates and the recipe says three minutes mine's just more like 15 minutes eventually I get it all the way down and we'll add in a large pinch of torn mist and a pinch parsley sprigs we definitely want the herbs in the oil so they can get a little crispy and get all the water off of those herbs to the hot oil still doesn't like any water whatsoever if you need to lower the heat at this point to keep the artichokes from getting too dark do it you'll let all of this brown in the oil for another three to five minutes and then it's done you can serve them straight away or room temperature and that's a lovely artichoke dish I assume that my jarred artichoke cook a little differently than fresh one but honestly I'm never going to want to turn eighteen artichokes for a tiny dish like this this jar cost me seven dollars in New York City and the fresh ones were like maybe two for $5 so $45 for fresh ones plus the pain of peeling and prepping or seven dollars for a jar that was a simple decision for me so let me know what you think about this recipe in the comments click on my face to subscribe to cooking companion TV I'm Jenna Edwards and thanks for watching