Braised Artichokes

Braised Artichokes

Tender artichokes simmered slowly in wine and broth until the leaves pull away easily.

Total 1 hr 5 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

Whole artichokes are trimmed, halved, and braised low and slow in a garlicky white wine broth until fork-tender. Fresh lemon and herbs brighten the rich braising liquid, making this a simple side for roasted meats or a light main with crusty bread for dipping.

Ingredients

  • 4 large artichokes, trimmed and halved
  • 1 lemon, juiced and halved
  • 1/4 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 1 cup dry white wine
  • 1 cup vegetable broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Fill a large bowl with cold water and squeeze in the juice of half the lemon. Trim the stems and tops of the artichokes, peel away the tough outer leaves, and halve each artichoke lengthwise, scooping out the fuzzy choke with a spoon. Rub cut surfaces with the remaining lemon half and drop into the acidulated water to prevent browning.

  2. Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and shallot and cook, stirring often, until softened and fragrant, about 3 minutes.

  3. Drain the artichokes and arrange them cut-side down in the skillet in a single layer. Cook undisturbed until lightly golden, about 4 minutes.

  4. Pour in the white wine and vegetable broth, then add the thyme sprigs, bay leaf, salt, and pepper. Bring to a simmer.

  5. Cover the skillet, reduce heat to low, and braise until the artichokes are tender and a knife slides easily into the base, 40 to 45 minutes.

  6. Uncover and simmer an additional 5 minutes to reduce the braising liquid slightly. Discard the thyme sprigs and bay leaf.

  7. Transfer artichokes to a serving platter, spoon the braising liquid over top, and sprinkle with chopped parsley before serving.

Rate this recipe

★ 4.4 (1)

Braised Artichokes

Whole artichokes are trimmed, halved, and braised low and slow in a garlicky white wine broth until fork-tender. Fresh lemon and herbs brighten the rich braising liquid, making this a simple side for roasted meats or a light main with crusty bread for dipping.

1 hr 5 min 4 servings 210 cal

Ingredients

  • 4 large artichokes, trimmed and halved
  • 1 lemon, juiced and halved
  • 1/4 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 1 cup dry white wine
  • 1 cup vegetable broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Fill a large bowl with cold water and squeeze in the juice of half the lemon. Trim the stems and tops of the artichokes, peel away the tough outer leaves, and halve each artichoke lengthwise, scooping out the fuzzy choke with a spoon. Rub cut surfaces with the remaining lemon half and drop into the acidulated water to prevent browning.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and shallot and cook, stirring often, until softened and fragrant, about 3 minutes.

  3. 3

    Drain the artichokes and arrange them cut-side down in the skillet in a single layer. Cook undisturbed until lightly golden, about 4 minutes.

  4. 4

    Pour in the white wine and vegetable broth, then add the thyme sprigs, bay leaf, salt, and pepper. Bring to a simmer.

  5. 5

    Cover the skillet, reduce heat to low, and braise until the artichokes are tender and a knife slides easily into the base, 40 to 45 minutes.

  6. 6

    Uncover and simmer an additional 5 minutes to reduce the braising liquid slightly. Discard the thyme sprigs and bay leaf.

  7. 7

    Transfer artichokes to a serving platter, spoon the braising liquid over top, and sprinkle with chopped parsley before serving.