Most of the time, when cooking with real, fresh, artichokes, we tend to either boil or steam them. That’s all fine and good, but for a richer, more intense flavor, check out this great recipe for braised chokes. To die for!
Braised Artichokes with Thyme
- 6 Medium artichokes
- 18 Fresh flat-leaf parsley sprigs
- 3 Tablespoons olive oil
- 8 Fresh thyme sprigs
- 1 Head garlic, cloves separated but unpeeled
- Coarse salt and freshly ground pepper
- 1/2 Cup dry white wine
- Parmesan Cheese to garnish (optional)
1. Prepare artichokes. Cut the top off and pull the center open gently. Remove choke and sharp leaves with a spoon. If the artichoke has a stem, trim 1/4 inch of it, but keep it attached. Peel the stem. Transfer to a large bowl filled with cold water.
2. Transfer artichokes to work surface, and place 3 sprigs of parsley in each. In a large pot over medium heat, heat 2 tablespoons oil. Add artichokes, thyme, garlic, 1/4 cup water, and salt and pepper. Cover. Let cook for about 35-40 minutes, stirring occasionally, until artichokes are tender and lightly browned.
3. Transfer to serving platter. Add wine and 1/2 cup of water to the pot. Turn heat to high, bring to a boil and scrape up brown bits from artichokes. Let boil for about 1 minute. Transfer water to a bowl and stir in remaining 1 tablespoon of olive oil and a pinch of salt. Squeeze the pulp of three garlic cloves into sauce, mashing with a fork. Drizzle sauce over artichokes. Remove peels from remaining garlic cloves. Serve with crusty bread and garlic.
Recipe Adapted From: Epicurious.
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