Braised Artichokes
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
2 artichokes
- Serves:
- 2
ingredients
- 2 large artichokes
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup white wine
- 1 cup water
- 1 cup chicken broth
- 2 tablespoons butter
- fresh thyme, chopped
- fresh parsley, chopped
- garlic, slivered
- freshly ground salt and pepper
directions
- Trim tops of artichokes just to choke.
- Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot.
- Place prepared artichokes in pot just large enough to hold.
- Pour 1/4 cup each olive oil and white wine over artichokes.
- Sprinkle chopped parsley and thyme over artichokes.
- Pour chicken broth and water over chokes and top each with 1 tablespoon of butter.
- Salt and pepper top of each choke and cover pot.
- Simmer chokes until tender (approximately 30-45 minutes).
- Serve the remaining sauce in bottom of pot as dipping sauce.
- Add a little more water if necessary should the liquid evaporate too much.
- NOTES: I remove chokes after cooking.
- The artichokes are much more tasty should you put them refrigerator in braising sauce for a day-- better in two days or more.
- Also ideal to serve hollandaise made with braising sauce.
- I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.
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Reviews
-
This recipe is great for a different appetizer or first course whatever your diet. You can easily eliminate butter to cut a few fat calories, but it's worth the splurge. Love to dip leaves into resulting broth. Artichokes are most tender cooked this way. After the prep work is completed, there's little to do. I didn't remove choke - but that's a nice touch. I would love to try several different herbs to augment the parsley. Great recipe for family or dinner party.
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WOW!!!!!!This was an amazing recipe!!!!! I have always steamed artichokes in plain water, but never again. The garlic placed in the leaves adds a wonderful flavor. I marinaded the artichokes a day ahead of time. We like to dip our chokes in butter, and we added some of the braising sauce, umm,umm good. They were so tender they almost melted in your mouth!!!!!
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RECIPE SUBMITTED BY
Josette Jackson
West Palm Beach, FL
We have recently moved for the winter to West Palm Beach, renting as we've not as yet decided where we want to settle down. I've been spending summers recently in East Hampton, NY, and for the last two years the winters in a little village in Provence with my husband. Two years ago we ended our 10 year journey aboard our sailboat, L'EQUIPE, which started in Connecticut October, 1990, and ended in Singapore in October, 2000. We were fortunate to be able to retire early, after working in the newspaper industry.
I love living in France (my mother was born and raised in Brittany), and enjoyed the wonderful markets, culture, and weather. Each week we would try a new bistro or restaurant and our French is improving rapidly (with the help of a Tue. a.m. weekly lesson). I must admit, my all-time favorite cookbook is the the two-volume Julia Child French Cooking set. I've been using it since I started cooking.