Garlic Artichokes

"This is now the only way I will be making artichokes. I love the ease of preparation and the perfect texture of the finished artichoke..not too mushy and not too hard. I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well. Try this recipe if you love artichokes, and you won't be disappointed. Be careful to keep enough liquid in the braising pan so the artichokes don't burn. This is a tip I'm sharing out of experience!!"
 
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photo by pandur photo by pandur
photo by pandur
photo by Branden N. photo by Branden N.
photo by Xochilt J. photo by Xochilt J.
photo by Xochilt J. photo by Xochilt J.
photo by Xochilt J. photo by Xochilt J.
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cut off the stems of the artichokes.
  • With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
  • Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
  • Now cut each artichoke in half through the stem, from the top to the bottom.
  • Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
  • Melt the 3 tablespoons butter in a large saute pan.
  • Add the garlic and saute over medium low heat to flavor the butter.
  • Arrange the artichoke halves cut side down in the pan.
  • Saute for about 5 minutes or so, until just lightly browned.
  • Add the wine and the seasonings.
  • Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
  • CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
  • ADD MORE WINE IF NEEDED.
  • Test the doneness of the artichokes by piercing with a fork.
  • It should penetrate easily.
  • Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
  • Dip the leaves and the delicious heart in the butter and enjoy.

Questions & Replies

  1. Cooking them up right now, excited about this recipe. I will post a review once they're done. Followed the recipe exactly. For the exception of using 3/4's teaspoon of old bay seasoning. Used a SoCal Local South Coast Winery Chardonnay Reserve. Exicted to see the results.
     
    • Review photo by Xochilt J.
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Reviews

  1. Oooooh, these artichokes were so goood!!! I used half wine and half water to cook them in. Delicious! I have always steamed them and now I will use this method. Lots of flavor! Thanks so much for a wonderful recipe!
     
  2. SO UNBELIEVABLY GOOD!!!!!!!
     
    • Review photo by Branden N.
  3. Unbelievably perfect.... The garlic, the butter, the wine- just divine. By far the most delectable artichokes in history. YUMMMM! **Update.... I have made these delicious artichokes handfuls of times now, and EVERY time, I realize that the yes, the wine is a divine addition, but it is truly the hot sauce (we use tabasco) added to the butter that makes them other world-ly. So, so, so good. You must try them!!!!!!!
     
  4. Thanks for posting Geema. I enjoyed the artichoke cooked by you'r method. I did not have the old bay seasoning, but proceeded with the recipe without it. I tasted the subtle taste of the white wine. However the cook time was 50 minutes with lid on for me. I would have rated this a 7 if cook time had not been so off. (would have been horrified if I planed on this recipe that should have only taken only 20 minutes for somewhat of a gathering) and it didn't. I checked it for tenderness at 20 minutes, then 40 minutes and continued to cook another 10 minutes and I called it done and devoured it. Yum, non the less of the outstanding cooking time it was very tasty and I enjoyed very much I love artichokes! And I will try you'r recipe again with the old bay seasoning. I love artichokes
     
  5. I didn't make any changes to this recipe until the end. I cooked off most the liquid remains in the pan after removing the artichokes and then melted my butter for dipping in it. So my butter had the flavor of the Old Bay, lemon, garlic and wine. It kicked it up a notch. I am grateful that they were so easy to make after working a twelve hour shift! And so much better than anything I could have just picked up at a late night drive thru! Saved the day for sure.
     
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Tweaks

  1. First time preparing artichokes and this will be the only way I cook them. Substituted chicken broth for the wine and used pre-minced garlic (just me being lazy!)Poured the leftover liquid over and served with mayo. Hubby prefers them that way. Delicious!! A keeper for sure :)
     
  2. How nice not to have water-logged chokes! Great tasting and easy to do, couldn't ask for more. I didn't even come close to running out of liquid in the pan (I used chicken stock instead of wine). I also used waaayyy more garlic (3T crushed). I didn't like the butter & hot sauce combo but I'm not a fan of dipping in butter - I did enjoy adding the hot sauce to my normal mayo & dijon mustard dip. Thanks very much!
     

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