White Wine-Lemon Braised Artichokes with Celery Root and Carrot Purée, Topped with Herbed Croutons

1. Make the Herbed Croutons and Bread Crumbs

Begin by preheating your oven to 325°F and lining a baking sheet with parchment paper. In a large bowl, mix 6 tablespoons of olive oil with 1 tablespoon each of minced fresh rosemary, thyme, and garlic. Add the sourdough bread pieces and toss them until they are evenly coated with the herbed oil mixture. Spread the bread pieces on the prepared baking sheet and sprinkle with kosher salt. Bake for 20 to 30 minutes, shaking the pan every 5 minutes to ensure even browning and crispiness. Once golden and crispy, let them cool slightly before processing half into crumbs in a food processor.

2. Prepare the Artichokes

Fill a large bowl with water and squeeze in the juice of a halved lemon, dropping the lemon halves into the water to prevent the artichokes from browning. Trim and clean the artichokes, removing the tough outer leaves and cutting off the top third of the artichoke. Cut them in half lengthwise and scoop out the fuzzy choke. Place the cleaned artichokes in the lemon water as you work.

3. Braise the Artichokes

In a large pot, combine 1 cup of dry white wine, 0.5 cup of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of kosher salt, a bay leaf, 1 habanero chile with the stem intact, and 2 garlic cloves cut in half. Add water to cover the artichokes, bring the mixture to a boil, then reduce to a simmer. Cook the artichokes for 30 to 45 minutes, ensuring they are tender but not mushy. Remove the habanero after 15 minutes to impart a mild heat without overwhelming the dish.

4. Make the Celery Root-Carrot Purée

Combine 1 medium celery root, diced into 0.5-inch pieces, 1 large carrot, thinly sliced, and 3 large peeled garlic cloves in a saucepan. Add enough water to cover the vegetables and bring to a simmer. Cook for about 40 minutes until the vegetables are tender. Drain the vegetables and transfer them to a blender. Add 1 cup of unsweetened coconut milk, 1 tablespoon of olive oil, and 0.75 teaspoon of kosher salt. Blend until smooth, adding some reserved cooking water if needed to achieve a creamy consistency. Season with freshly ground white pepper and additional salt to taste.

5. Assemble and Serve

To serve, smear the celery root-carrot purée onto a serving platter. Arrange the braised artichokes on top of the purée. Garnish with the herbed croutons and bread crumbs, and sprinkle with flaky sea salt for a final touch. Enjoy this elegant and comforting dish with family or friends.