Braised Artichokes
Delight in the rustic elegance of Braised Artichokes, a dish that combines tender, melt-in-your-mouth artichokes with the depth of citrus-infused wine and herb flavors. Perfectly braised in a savory blend of olive oil, garlic, chicken or vegetable stock, and dry white wine, this recipe is enhanced with fresh thyme and a hint of lemon, creating a dish that's both hearty and refined. The artichokes are gently simmered until they reach peak tenderness, then finished with a garnish of vibrant parsley for a fresh touch. Ideal as a show-stopping side dish or a light main course, these braised artichokes are easy to prepare yet sophisticated enough for any gathering. Pair with crusty bread to soak up the aromatic braising liquid for a truly unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces Large artichokes
- 1 piece Lemon
- 4 tablespoons Olive oil
- 4 pieces Garlic cloves
- 2 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 4 sprigs Fresh thyme
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Prepare the artichokes: Trim the stems so the artichokes can sit upright. Remove a few layers of the tough outer leaves and cut off the top inch of the artichokes. Halve the artichokes lengthwise and scoop out the fuzzy choke using a spoon.
Rub the cut sides of the artichokes with lemon to prevent browning. Quarter the lemon and set aside for later use.
In a large skillet or wide pot, heat olive oil over medium heat. Add the garlic cloves and cook for 1-2 minutes until fragrant but not browned.
Arrange the artichokes cut-side down in the skillet. Season with salt and black pepper. Pour in the chicken or vegetable stock and white wine.
Add the thyme sprigs and lemon quarters to the skillet. Bring the liquid to a gentle simmer.
Cover the skillet with a lid and reduce heat to low. Braise the artichokes for 30-40 minutes, or until they are tender when pierced with a knife.
Remove the lemon quarters and thyme sprigs. If desired, increase the heat and cook uncovered for a few minutes to reduce the braising liquid slightly.
Garnish the artichokes with freshly chopped parsley before serving. Serve warm with the reduced braising liquid spooned on top.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 11.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4194 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
