SO EASY BRAISED ARTICHOKES
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.
Provided by Mary DiLorenzo
Categories Vegetables
Time 30m
Number Of Ingredients 5
Steps:
- 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!
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