ARTICHOKES BRAISED WITH GARLIC AND THYME

facebook share image   twitter share image   pinterest share image   E-Mail share image



Artichokes Braised with Garlic and Thyme image

Categories     Garlic     Herb     Vegetable     Side     Braise     Vegetarian     Quick & Easy     Low/No Sugar     Artichoke     Spring     Vegan     Thyme     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

6 medium artichokes (1/2 lb each)
18 fresh flat-leaf parsley sprigs
1/4 cup olive oil
8 fresh thyme sprigs
1 head of garlic, cloves separated and left unpeeled
1 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon extra-virgin olive oil
Accompaniment: crusty bread
Special Equipment
a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)

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.

There are no comments yet!