So Easy Braised Artichokes Recipe

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So Easy Braised Artichokes

Mary DiLorenzo

By
@ladycshell

I live in artichoke country and I
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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Rating:

Comments:

Serves:

2-4

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2
fresh artichokes
2 Tbsp
olive oil, extra virgin
2 Tbsp
butter
2 c
chicken broth
1 c
white wine

Directions Step-By-Step

1
Snap 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
2
Cut each artichoke in half, lengthwise.
3
Take a spoon and remove the "choke" from the heart of the artichoke (the very fine inedible area right above the heart)
4
In a skillet on med-high heat, add either the olive oil, the butter or a combination of both and let melt.
5
Add the trimmed artichokes, meaty side down and let them get nicely browned.
6
Once 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.
7
Remove 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.
8
Pour the sauce over the artichokes and ENJOY!

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy