GARLIC-BRAISED ARTICHOKES
4 servings
In this simple method, artichokes are braised in white wine until tender. When the wine evaporates, the artichokes brown in the garlicky olive oil.
I. HALVED
Wash:
- 4 medium to large artichokes
Trim off the tough, outermost leaves, and cut off the top one-third of the artichokes. Trim the stems to about 1 inch and peel them. Halve the artichokes through the stem and cut out the chokes. Rub all cut surfaces liberally with:
- Lemon juice
Place the artichoke halves, cut side down, in a skillet or sauté pan large enough to hold them in a single layer, along with:
- 1 cup dry white wine, water, or chicken stock or broth
- 3 tablespoons olive oil
- (¼ cup diced prosciutto or country ham)
- 2 garlic cloves, smashed
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes or black pepper
Bring the liquid to a boil over high heat. Reduce the heat, cover, and simmer until the artichokes are easily pierced with a fork, about 15 minutes. Uncover, increase the heat to medium-high, and cook until the liquid has evaporated, about 3 minutes. Reduce the heat to medium-low and cook the artichokes until they are nicely browned, about 5 minutes more. Serve garnished with:
- Lemon wedges
- Minced herbs
- Grated Parmesan or Romano
II. TRIMMED, STORE-BOUGHT ARTICHOKE HEARTS
Prepare I using two 9-ounce packages frozen artichoke hearts, unthawed, or three 14-ounce cans artichoke hearts in water, well drained. Cover and simmer the artichoke hearts for 5 minutes or until heated through. Uncover and proceed as directed.