Best Braised Baby Artichokes Recipes

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 BABY ARTICHOKES

Steps:

• Fill a large bowl with water, and juice lemon into water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves and then transferring them to the lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise if desired.
• Drain artichokes, and transfer to a large skillet along with stock, wine, and oil. Set over medium-high heat, and cover. Cook, stirring occasionally, until artichokes are tender and golden and liquid has completely evaporated, about 15 minutes. Season with salt and pepper, and serve immediately.

BRAISED BABY ARTICHOKES WITH FAVA BEANS AND SPRING ONIONS

Steps:

• Fill a large bowl with ice water. Bring a pot of salted water to a boil. Add beans, and cook until just tender, about 5 minutes. Using a slotted spoon, plunge beans into ice water. Drain well. Keep water boiling, and refill bowl with ice water. Repeat with onions. Peel beans and onions.
• Fill a large bowl with water and juice of 1/2 lemon. Remove tough outer leaves of artichokes. Trim tops and stems. Cut in half lengthwise, and transfer to lemon water to prevent discoloration.
• Melt 2 tablespoons butter with the oil in a large saute pan over medium heat. Add shallot, and cook until soft, 2 to 3 minutes. Drain artichokes, and add to skillet along with onions, stock, wine, salt, and pepper. Bring to a simmer, and cover with a piece of parchment paper, then with a lid. Reduce heat to maintain a simmer, and cook until artichokes and onions are tender, about 20 minutes.
• Add fava beans, and cook, uncovered, until tender and warmed through, about 2 minutes. Remove from heat. Swirl in remaining tablespoon butter until melted. Squeeze juice from remaining 1 1/2 lemons over the top. Season with salt and pepper, and serve.

BRAISED BABY ARTICHOKES AND SHALLOTS

Steps:

• Halve shallots lengthwise. Pull tough outer leaves (about 5 layers) from artichokes so they resemble tight rosebuds. Cut off top third of each artichoke and discard. Trim stem ends and halve artichokes through stems.
• In a large heavy skillet heat oil and butter over moderately high heat until hot but not smoking and sauté artichokes and shallots, stirring occasionally, until golden. Add broth and simmer, covered, 15 minutes, or until artichokes are almost tender. Add wine and boil, uncovered, until liquid is evaporated.
• Toss braised vegetables with parsley and season with salt and pepper.

BRAISED BABY ARTICHOKES

Steps:

• Drop the finished artichokes into a bowl with the lemon juice and water to cover. Warm half the oil ith the sage and lemon zest in a medium saute pan with a tight-fitting lid. Add the artichokes with 2 1/2 cups of the lemon water, 1/2 teaspon salt, garlic, and bay leaf. Bring to a boil, then lower the heat, cover, and simmer until the artichokes are tender, 15-20 minutes. Scoop them into a bowl, then reduce the remaining liquid until about 1/2 cup remains. Pour it ove the artichokes and drizzle the remaining oil over the top. Garnish with a little pepper and the chopped herb.

BRAISED BABY ARTICHOKES WITH RED PEPPERS AND GARLIC

Steps:

• Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon halves. Quarter second lemon. Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem. Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration. Scoop out any choke from center. Drop artichoke halves into lemon water.
• Heat oil in large skillet over medium heat. Add green onions. Sauté until tender, about 5 minutes. Add bell peppers. Sauté until peppers soften, about 3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet. Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel. Sprinkle with salt and pepper; bring to simmer. Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm, covered, over low heat, adding more water if dry.) Mix in parsley; season with salt and pepper.