Nov 22, 2013 by Alagasco

Braised Artichokes recipe by Chef Frank Stitt

Categories: Recipes

ArtichokeGood Heat Chef Frank Stitt shared this Thanksgiving recipe that can be served as a side dish. Braised in wine and olive oil with aromatic vegetables and herbs, these artichoke bottoms – or trimmed baby artichokes – emerge tender and succulent.

Braised Artichokes
2 large or 8 baby artichokes, trimmed
1 celery stalk, sliced on the diagonal
1 carrot, peeled and thinly sliced on the diagonal
1 mint sprig
1 large thyme sprig
1 bay leaf
1/2 cup dry white wine
1/2 cup water
1/3 cup olive oil
4 lemon slices
Kosher salt

Put the artichokes in a pan large enough to hold them in a single layer.  Add celery, carrot, garlic, mint, thyme, bay leaf, wine, water, olive oil, lemon and salt to taste.  Bring to a simmer, cover and cook until tender, about 20 minutes for baby artichokes, 30 minutes for large artichoke bottoms.  Drain and serve.

Recipe published in Bottega Favorita


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