So Easy Braised Artichokes
picked this up from one of my favorite cookbook authors: Mark Bittman from the New York Times. There are so many ways you can vary the flavor of the braising liquid.
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- fresh artichokes
- 2 Tbsp
- olive oil, extra virgin
- 2 Tbsp
- 2 c
- chicken broth
- 1 c
- white wine
1Snap off tough outer leaves from the bottom of the artichoke. If the artichoke has a long stem attached, just trim off the bottom of the stem. This is very delicious, too
2Cut each artichoke in half, lengthwise.
3Take a spoon and remove the "choke" from the heart of the artichoke (the very fine inedible area right above the heart)
4In a skillet on med-high heat, add either the olive oil, the butter or a combination of both and let melt.
5Add the trimmed artichokes, meaty side down and let them get nicely browned.
6Once browned, add either chicken broth or white wine or a combination or whatever other flavor you may like to the pan and then cover until the artichokes are tender and braised, about 20-25mins.
7Remove the artichokes and make sure there is some liquid in the bottom of the and reduce to a nice sauce and silken it with a pat of butter.
8Pour the sauce over the artichokes and ENJOY!