Good 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.
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
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