BRAISED ARTICHOKES
Makes 4 servings
3 tablespoons unsalted butter
2 large fresh artichokes, trimmed, quartered, and cleaned
1 (28-ounce) can crushed tomatoes
1 cup dry white wine
½ cup Castelvetrano olives, pitted and halved lengthwise
½ cup roasted red peppers, chopped
¼ cup capers
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon ground red pepper
2 tablespoons heavy whipping cream
1. Preheat oven to 325°.
In a 12-inch ovenproof 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,
