Braised Artichokes
Author: Nicole
Ingredients
  • ¼ cup olive oil
  • ¾ cup freshly squeezed lemon juice
  • ¾ cup white wine or dry vermouth
  • 6 sprigs of fresh thyme
  • 2 bay leaves
  • 3 medium garlic cloves, roughly chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground pepper
  • 6 medium artichokes
  • For garnish: 2 tablespoons flat leaf parsley, chopped
Instructions
  1. Preheat the oven to 400°F.
  2. In a large roasting pan (ideally one with a cover), stir to combine olive oil, lemon juice, white wine or dry vermouth, thyme, bay leaves, garlic, sea salt and pepper.
  3. Pull off and discard thick outer leaves of artichokes by bending them back and pulling them down toward the stem. You want to remove leaves that are dark green, but do not remove leaves that are green at the top and yellow on the bottom. Cut off the tops of the leaves – about a half inch – at the point where the green and yellow come together. Trim around the base of the artichoke heart to smooth the sides. Make a fresh cut on the stem and peel if tough.
  4. Cut in half lengthwise and scoop out the fuzzy choke with a small spoon. As each artichoke heart half is completed, add to pan with braising liquid, turning them to coat completely and prevent browning. Place them cut side down for braising
  5. Cover pan with a lid or parchment lined aluminum foil and cook until the hearts are tender when pierced with a knife, 30 to 40 minutes. If needed, add a some more wine, dry vermouth or water to ensure proper braising.
  6. Remove pan from oven, uncover, and let artichokes cool in braising liquid.
  7. Serve warm or refrigerate for a few hours, bringing to room temperature before serving.
  8. Garnish with parsley.
Notes
* I used a 12-inch pan with a lid for braising.
* Artichokes may be made a few hours prior to serving.
Recipe by Riegl Palate at https://www.rieglpalate.com/braised-artichokes/