BRAISED ARTICHOKES
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 0
Steps:
- Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.
BRAISED BABY ARTICHOKES
Steps:
- Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl.
- Cut off the top quarter of the artichokes with a serrated knife. Peel the tough dark green skin from the stems using a paring knife and remove the tough outer leaves until the tender inner green leaves are revealed; it should be only a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon water.
- Zest and juice the remaining 2 lemons and reserve. Coat a large straight-sided skillet generously with olive oil and add the garlic, anchovies and red pepper flakes. Cook over medium heat, stirring, until the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes.
- Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, the white wine and thyme. Season with salt and add just enough water to cover the artichokes. Bring to a boil, then reduce to a simmer. Cover the pan and cook until the artichokes are very soft, 10 to 15 minutes. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties, about 10 minutes.
- Remove the thyme and toss in the parsley. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will). Put the artichokes on a rimmed serving platter or in a bowl. Use a vegetable peeler to shave the parmigiano on top.
BRAISED ARTICHOKES
Provided by Victoria Granof
Categories Appetizer Side Braise Vegetarian Kid-Friendly Quick & Easy Mother's Day Artichoke Spring Healthy Vegan Potluck Cookie Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Heat the olive oil in a heavy saucepan over medium heat.
- 2. Add the garlic and sauté, stirring, for about 30 seconds.
- 3. Add the artichokes and toss until they're coated with oil.
- 4. Add the wine, mint or thyme, salt, and pepper. Bring to a boil.
- 5. Cover, reduce heat to medium-low, and simmer for 20 minutes.
- 6. Discard the thyme (if using).
- 7. Transfer the artichokes to a plate, drizzle them with pan juices, and serve.
ARTICHOKES BRAISED WITH GARLIC AND THYME
This is a very good variation of the steamed/boiled artichoke dish. I add more of the braised garlic to the sauce. The thyme sprigs are also very tasty to eat whole after they have been cooked this way. Instead of the water, I braise them in a combination of white wine, lemon and chicken broth. (total of 2 cups) Quarter the artichokes (which makes the prep MUCH easier) Deglaze the pan with some white wine. This is adapted from Gourmet, April 2005.
Provided by Scoutie
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center.
- Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a grapefruit spoon.
- Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem.
- Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
- Remove artichokes from water and push 3 parsley sprigs into center of each.
- Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt.
- Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
- Transfer artichokes, thyme, and garlic to a platter.
- Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
- Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
- Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
- Do ahead: Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.
Nutrition Facts : Calories 175.8, Fat 11.5, SaturatedFat 1.6, Sodium 512.3, Carbohydrate 17, Fiber 7.2, Sugar 0.1, Protein 4.9
ARTICHOKES BRAISED WITH GARLIC AND THYME
Steps:
- Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
- Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
- Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
- Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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What are Artichokes?
Artichokes are a type of thistle vegetable that originates from the Mediterranean region but has since been cultivated in different parts of the world. They are rich in antioxidants, fiber, and other essential nutrients, making them a healthy addition to any diet. Artichokes have a distinctive flavor and texture that can vary depending on how they are prepared but are generally considered a delicacy in many cuisines.Ingredients for Braised Artichokes with Garlic and Thyme
To make a mouth-watering artichokes braised with garlic and thyme recipes, you need the following ingredients:- 4 large artichokes
- 1/4 cup extra-virgin oil oil
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable broth
Steps on Preparing Braised Artichokes with Garlic and Thyme Recipes
- Wash and trim the artichokes. Cut the outer hard leaves and trim off the top portion until you get to the tender, pale inner leaves.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the garlic and thyme leaves and sauté for about a minute or until fragrant.
- Add the prepared artichokes in the skillet and sprinkle salt and black pepper on top of them.
- Sauté the artichokes for about 5 minutes or until they begin to turn a golden brown color.
- Pour the vegetable broth over the artichokes and cover the skillet with a tight-fitting lid.
- Reduce the heat to medium-low and simmer the artichokes for about 25-30 minutes or until they are tender and fully cooked.
- Serve the braised artichokes hot, garnished with extra fresh thyme leaves.
Tips on Preparing Braised Artichokes with Garlic and Thyme Recipes
- Choose fresh and large artichokes that are firm and heavy for their size. This indicates that they are ripe and full of flavor.
- Use a sharp knife or kitchen shears to cut the leaves and trim the artichoke. This will make the task easier and faster.
- Be sure to remove the choke, the fuzzy part located at the center of the artichoke, before you cook them.
- Don't skimp on the seasoning. The artichokes need enough salt and black pepper to bring out their natural flavors and balanced by the sweetness of the braising liquid.
- For a richer and more flavorful dish, you can add other ingredients such as lemon juice, white wine, or Parmesan cheese to the braising liquid.
- Braised artichokes with garlic and thyme recipes can be served as an appetizer, a side dish, or a main course. You can pair them with roasted meats, steamed grains, or pasta to make a hearty and delicious meal.