STREAMING NOW: The Delicious Miss Dahl

Artichokes Braised With Garlic and Thyme

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a very good variation of the steamed/boiled artichoke dish. I add more of the braised garlic to the sauce. The thyme sprigs are also very tasty to eat whole after they have been cooked this way. Instead of the water, I braise them in a combination of white wine, lemon and chicken broth. (total of 2 cups) Quarter the artichokes (which makes the prep MUCH easier) Deglaze the pan with some white wine. This is adapted from Gourmet, April 2005.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center.
  2. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a grapefruit spoon.
  3. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem.
  4. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
  5. Remove artichokes from water and push 3 parsley sprigs into center of each.
  6. 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.
  7. 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.
  8. Transfer artichokes, thyme, and garlic to a platter.
  9. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
  10. 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.
  11. Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
  12. Do ahead: Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: