Artichokes braised in white wine and olive oil with shallots, garlic, parsley, and mint.
Served warm or at room temperature, it’s a perfect make-ahead dish.
Raise your hand if you love artichokes!
Elise Bauer
Usually I prepare minesteamed, with a little balsamic mayo for dipping.
But this braising method is quickly becoming a favorite.
The artichokes are served slightly warm or at room temperature, having marinated in their braising juices.
Elise Bauer
A perfect make-ahead dish.
This dish is inspired by a classic Roman-style braised artichoke.
Braised Marinated Artichokes
Choose globe artichokes whose petals are closed.
Elise Bauer
They’ll be fresher than artichokes whose petals have started to open wide.
Squeeze half a lemon into the water.
Squeeze a little lemon over the cut areas to keep the artichokes from turning brown.
Elise Bauer
Use kitchen shears to snip off the thorny tips of the artichoke leaves.
Use the serrated knife to cut the artichokes into quarters.
Use a metal teaspoon to scrape away the hairy choke above the artichoke heart.
Elise Bauer
Remove the small, papery, purplish leaves close to the choke.
Rub the cut areas again with lemon.
Place the quartered artichoke hearts into the bowl of acidulated water as you finish prepping them.
Elise Bauer
(Choose a pot with a tight-fitting lid.)
When the oil is hot, add the shallots and saute for 3 to 5 minutes, until softened.
Add the garlic and cook an additional minute.
Elise Bauer
Add the white wine, water, bay leaves, and salt to the pot.
check that there is enough liquid to cover the bottom of the pan by 1/4-inch.
If not, add more water until there is.
Elise Bauer
Bring to a simmer, and simmer for a minute.
Place the quartered artichokes, cut side down in a single layer, in the pot.
Bring to a boil on high heat.
Elise Bauer
Cover the pot with a tight fitting lid and lower the heat to medium.
Simmer for 20 minutes.
Let cool to slightly warm or room temperature.
Elise Bauer
Serve with some of the pan juices and shallots from the braising liquid.
Especially good if you make a day ahead, giving the cooked artichokes more time to marinate.
Just chill, and return to room temperature before serving.
Elise Bauer
