35 minutes
A delicate and aromatic braise featuring tender artichokes and fresh herbs, perfect for a springtime meal.
Small Artichokes
0 lb
Medium Artichokes
0 lb
Lemon, cut in half
each
Green Garlic Stalk
each
each
tablespoons
each
to taste
to taste
cups
cups
tablespoons
1. Trim the Artichokes
Start by trimming the artichokes. Remove the tough outer leaves until you reach the light green tender ones. With a paring knife, cut off the top third of each artichoke and trim the stem. If using small artichokes, cut them into quarters; if using medium ones, cut them into eighths. Immediately rub the cut surfaces with lemon to prevent discoloration.
2. Prepare the Aromatics
Trim the green garlic stalk and the spring onion, then slice them thinly. These will provide a gentle, fragrant base for the dish.
3. Cook the Aromatics
In a medium saucepan, warm 3 tablespoons of olive oil over low heat. Add the sliced garlic, onion, and thyme sprigs, and cook them gently for about 5 minutes. This step is crucial as it releases the flavors without burning the ingredients, ensuring a delicate and aromatic foundation for the braise.
4. Add and Cook the Artichokes
Add the prepared artichokes to the saucepan, stirring them to coat with the aromatic oil. Cook for 2 to 3 minutes, then season with salt and freshly ground black pepper to taste.
5. Braise the Artichokes
Pour in the white wine and water, then cover the pan and let the artichokes braise for about 20 minutes. The braising process will make the artichokes tender and allow them to absorb all the wonderful flavors from the herbs and aromatics. You'll know they are ready when they are tender and saucy.
6. Finish and Serve
Before serving, taste the dish and adjust the seasoning with more salt if needed. Finish by drizzling 2 tablespoons of extra-virgin olive oil over the artichokes. This final touch adds a rich, smooth flavor that enhances the overall dish.
Incorporate lamb shoulder into the dish. Brown lamb pieces before adding the artichokes. Use rosemary and thyme for the herbs and red wine as the braising liquid for a heartier meal.
Add chicken thighs to the core recipe. Brown the chicken before adding the artichokes. Include capers for a briny contrast and finish with a splash of white wine.
Add seafood such as shrimp or scallops in the last few minutes of cooking, so they don't overcook. Use dill and parsley as the herbs and finish with a squeeze of fresh lemon for brightness.
Incorporate pork chops or tenderloin, browning them first. Add sliced fennel with the aromatics and deglaze with apple cider for a sweet and savory profile.
Replace artichokes with a mix of zucchini, eggplant, and bell peppers. Use thyme and oregano as the herbs, and add tomatoes to the braising liquid for a ratatouille-inspired dish.
Use artichokes with tightly closed leaves and fresh-cut stems, and fresh herbs for better flavor.
Braise the artichokes at a low simmer in a well-seasoned liquid for optimal tenderness and flavor infusion.
Trim and clean artichokes properly, keeping them in lemon water to prevent browning.
Lightly brown the artichokes in oil before braising to enhance flavor.
Finish the braise with fresh lemon juice or vinegar to brighten the dish and balance flavors.
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