Artichokes Braised With Garlic and Thyme
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 medium artichokes (1/2 lb each)
- 18 fresh flat-leaf parsley sprigs
- 1⁄4 cup olive oil
- 8 fresh thyme sprigs
- 1 head garlic, cloves separated and left unpeeled
- 1 cup water
- 1⁄4 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
directions
- Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center.
- Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a grapefruit spoon.
- Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem.
- Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
- Remove artichokes from water and push 3 parsley sprigs into center of each.
- Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt.
- Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
- Transfer artichokes, thyme, and garlic to a platter.
- Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
- Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
- Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
- Do ahead: Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>