Braised Artichokes Recipes

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BRAISED ARTICHOKES



Braised Artichokes image

Provided by Mark Bittman

Categories     easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 medium artichokes
4 tablespoons butter (1/2 stick)
1 cup chicken stock, or more as needed
Salt
freshly ground pepper
Zest and juice of 1 lemon

Steps:

  • Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
  • Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
  • Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams

EASY BRAISED ARTICHOKES



Easy Braised Artichokes image

This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until now (except as a dip or marinated on salads)!

Provided by breezermom

Categories     Lemon

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 lemons
3 artichokes
3 garlic cloves, halved lengthwise
1/4 cup olive oil, divided
salt
black pepper, freshly ground
1 cup chicken stock

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke.
  • Cut each artichoke in half, from stalk to tip, and remove the choke with a spoon or paring knife. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep them from browning while they are cooking.
  • Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices, holding the garlic clove in half as you turn them.
  • Pour the chicken stock around the sides, about 1/4 to 1/2 inch of stock should be in the bottom of the baking dish.
  • Drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.

BRAISED BABY ARTICHOKES



Braised Baby Artichokes image

Provided by Anne Burrell

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 lemons
24 baby artichokes
Extra-virgin olive oil
6 cloves garlic, smashed and finely chopped
3 anchovy fillets (optional, but highly recommended!)
Pinch of red pepper flakes
1 cup dry white wine
1 bunch thyme, tied with kitchen twine
Kosher salt
1/2 cup chopped fresh parsley
Parmigiano-reggiano cheese, for shaving

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



Braised Artichokes image

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.

EASY BRAISED ARTICHOKES



Easy Braised Artichokes image

Provided by Sunny Anderson

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

2 lemons
3 artichokes
3 cloves garlic, halved lengthwise
1/4 cup olive oil, divided
Salt and freshly ground black pepper
1 cup chicken stock

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke. Then cut each artichoke in half, from stalk to tip, and remove the choke with a spoon. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep from browning.
  • Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices. Pour the chicken stock around the sides, drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.

LEMON BRAISED ARTICHOKES



Lemon Braised Artichokes image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 1/2 cup each water and white wine, two 9-ounce packages frozen artichoke hearts, 3 wide strips lemon zest and 2 tablespoons each lemon juice and olive oil to a simmer in a large skillet; season with salt and pepper. Cover and cook, stirring halfway through, until the artichokes are tender, about 10 minutes. Uncover and add 2 minced garlic cloves and 2 tablespoons each olive oil and chopped parsley and mint. Cook, stirring, until the garlic softens, 1 to 2 more minutes.

BRAISED ARTICHOKES



Braised Artichokes image

I developed this recipe for artichokes after having tired of simply steaming or boiling them and serving with vinaigrette. It's taken me about 5 years to finally develop this recipe and it's become a family favorite.

Provided by Josette Jackson

Categories     Vegetable

Time 1h

Yield 2 artichokes, 2 serving(s)

Number Of Ingredients 10

2 large artichokes
1/4 cup extra virgin olive oil
1/4 cup white wine
1 cup water
1 cup chicken broth
2 tablespoons butter
fresh thyme, chopped
fresh parsley, chopped
garlic, slivered
freshly ground salt and pepper

Steps:

  • Trim tops of artichokes just to choke.
  • Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot.
  • Place prepared artichokes in pot just large enough to hold.
  • Pour 1/4 cup each olive oil and white wine over artichokes.
  • Sprinkle chopped parsley and thyme over artichokes.
  • Pour chicken broth and water over chokes and top each with 1 tablespoon of butter.
  • Salt and pepper top of each choke and cover pot.
  • Simmer chokes until tender (approximately 30-45 minutes).
  • Serve the remaining sauce in bottom of pot as dipping sauce.
  • Add a little more water if necessary should the liquid evaporate too much.
  • NOTES: I remove chokes after cooking.
  • The artichokes are much more tasty should you put them refrigerator in braising sauce for a day-- better in two days or more.
  • Also ideal to serve hollandaise made with braising sauce.
  • I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.

Nutrition Facts : Calories 460.3, Fat 39.5, SaturatedFat 11.3, Cholesterol 30.5, Sodium 632.5, Carbohydrate 18.3, Fiber 8.8, Sugar 2.2, Protein 7.9

QUICK BRAISED ARTICHOKES



Quick Braised Artichokes image

The tender leaves and hearts of artichokes are delicious dipped in aioli. If you like, snip the prickly points of the leaves with scissors before you cook the artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

2 large artichokes
1 lemon, halved
6 sprigs thyme
1 garlic clove, smashed
2 dried bay leaves
1/2 teaspoon coriander seeds (optional)
2 teaspoons coarse salt
1 tablespoon extra-virgin olive oil

Steps:

  • Cut each artichoke lengthwise into quarters, through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately squeeze juice from one of the lemon halves over all artichokes to prevent them from discoloring.
  • Place all the ingredients, including the remaining lemon half, into a large saucepan; fill with enough cold water to cover artichokes. Cover pan, and bring the water to a simmer over high heat. Reduce heat to medium-low; cook just until artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let artichokes sit in cooking liquid until ready to serve, up to 10 minutes. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.

BRAISED ARTICHOKES



Braised Artichokes image

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

4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
3 globe artichokes, trimmed and halved lengthwise
1 1/4 cups dry white wine
3 whole sprigs fresh mint or thyme
Kosher salt and freshly ground black pepper to taste

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.

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