A Roman Classic: Garlic and Herb Braised Artichokes
Details
Artichokes in a garlicky olive spa
Ingredients
Instructions
Prepare the Artichokes
Fill a large bowl with cold water and the juice of half a lemon. This will prevent the artichokes from browning. Snap off the tough, dark outer leaves of each artichoke until you reach the paler, more tender inner leaves. Using a sharp knife, cut off the top inch of the artichoke cone. Pare the tough outer layer from the stem, but leave the stem attached.
Remove the Choke
Carefully spread the leaves apart and, using a spoon, scoop out the fuzzy inner choke. As each artichoke is cleaned, immediately place it in the lemon water.
Make the Stuffing
In a small bowl, combine the minced garlic, chopped parsley, and mint. Mix in ¼ cup of the olive oil and season with salt and pepper.
Stuff the Artichokes
Remove the artichokes from the water and pat them dry. Gently spread the leaves and press the garlic and herb mixture deep into the center and between the leaves of each artichoke.
Braise to Perfection
Arrange the stuffed artichokes snugly in a deep pot, stem-side up. Pour the white wine, water, and the remaining ¼ cup of olive oil into the pot. Bring the liquid to a simmer over medium heat, then reduce the heat to low, cover the pot, and let the artichokes braise for 30-40 minutes. They are done when the base is tender enough to be easily pierced with a fork.
Serve
For a richer sauce, you can remove the lid for the last 10 minutes of cooking to allow some of the liquid to evaporate. Serve the artichokes warm, drizzled with their own cooking juices.
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