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Braised Artichokes

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“I developed this recipe for artichokes after having tired of simply steaming or boiling them and serving with vinaigrette. It's taken me about 5 years to finally develop this recipe and it's become a family favorite.”
READY IN:
1hr
SERVES:
2
YIELD:
2 artichokes
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim tops of artichokes just to choke.
  2. Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot.
  3. Place prepared artichokes in pot just large enough to hold.
  4. Pour 1/4 cup each olive oil and white wine over artichokes.
  5. Sprinkle chopped parsley and thyme over artichokes.
  6. Pour chicken broth and water over chokes and top each with 1 tablespoon of butter.
  7. Salt and pepper top of each choke and cover pot.
  8. Simmer chokes until tender (approximately 30-45 minutes).
  9. Serve the remaining sauce in bottom of pot as dipping sauce.
  10. Add a little more water if necessary should the liquid evaporate too much.
  11. NOTES: I remove chokes after cooking.
  12. The artichokes are much more tasty should you put them refrigerator in braising sauce for a day-- better in two days or more.
  13. Also ideal to serve hollandaise made with braising sauce.
  14. I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.

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