Artichokes Braised With Garlic And Thyme Recipes

ARTICHOKES BRAISED WITH GARLIC AND THYME

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

Ingredients

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.

ARTICHOKES BRAISED WITH GARLIC AND THYME

Artichokes Braised with Garlic and Thyme image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 11

Ingredients

6 units artichokes
18 units parsley
0.25 cups olive oil
8 units thyme
1 heads garlic
1 cups water
0.25 teaspoons black pepper
1 teaspoons salt
1 tablespoons olive oil
6 units artichokes
1 units crusty bread

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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