Braised Artichokes with Tomatoes and Garlic
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 4 as an appetizer or side dish
Ingredients
2 tablespoons olive oil 4 large artichokes or 12 baby artichokes, rinsed and trimmed to the heart, then large hearts halved, dechoked, and quartered; baby hearts halved (see illustrations)3 medium cloves garlic, minced½ small onion, minced⅓ cup dry white wine ¼ cup water 1 can (14 ½ ounces) whole tomatoes, juice drained and reserved for another use; tomatoes halved and seeded¼ teaspoon dried thyme Table salt 2 teaspoons minced fresh parsley leaves
Before You Begin
An enamel-coated cast iron pot works best for sealing in the moisture and ensuring even heat distribution.
Instructions
- To Trim Artichokes: First, cut off the stem and top quarter. Then, to get to the heart of the artichoke, bend back and snap off the outer leaves, leaving the thick bottom portion attached to the base. Continue snapping off the leaves until you reach the light yellow cone at the center. With a small knife, carefully trim off the dark green outer layer from the bottom of the artichoke. Cut off the dark section of the top. For large artichokes, halve the raw hearts to remove the the purple leaves and the fuzzy choke with a sharp-edged spoon, then quarter. For baby artichoke hearts, just halve (removing the leaves and fuzzy choke is not necessary.)
- Heat oil in large, heavy-gauge nonreactive soup kettle. Add artichokes and sauté over medium heat, stirring frequently, until light brown, about 7 minutes.
- Add garlic and onion; sauté until softened, about 4 minutes. Stir in wine; simmer until reduced by half, 2 to 3 minutes. Add water, tomatoes, thyme and salt to taste. Cover and cook over low heat until artichokes are tender, about 25 minutes.
- Uncover and simmer until juices thicken, about 5 minutes. Sprinkle with parsely. Serve hot or at room temperature.
Time
1 hourYield
Serves 4 as an appetizer or side dishIngredients
2 tablespoons olive oil
4 large artichokes or 12 baby artichokes, rinsed and trimmed to the heart, then large hearts halved, dechoked, and quartered; baby hearts halved (see illustrations)
3 medium cloves garlic, minced
½ small onion, minced
⅓ cup dry white wine
¼ cup water
1 can (14 ½ ounces) whole tomatoes, juice drained and reserved for another use; tomatoes halved and seeded
¼ teaspoon dried thyme
Table salt
2 teaspoons minced fresh parsley leaves
Test Kitchen Techniques
Ingredients
2 tablespoons olive oil
4 large artichokes or 12 baby artichokes, rinsed and trimmed to the heart, then large hearts halved, dechoked, and quartered; baby hearts halved (see illustrations)
3 medium cloves garlic, minced
½ small onion, minced
⅓ cup dry white wine
¼ cup water
1 can (14 ½ ounces) whole tomatoes, juice drained and reserved for another use; tomatoes halved and seeded
¼ teaspoon dried thyme
Table salt
2 teaspoons minced fresh parsley leaves
Test Kitchen Techniques
Ingredients
2 tablespoons olive oil
4 large artichokes or 12 baby artichokes, rinsed and trimmed to the heart, then large hearts halved, dechoked, and quartered; baby hearts halved (see illustrations)
3 medium cloves garlic, minced
½ small onion, minced
⅓ cup dry white wine
¼ cup water
1 can (14 ½ ounces) whole tomatoes, juice drained and reserved for another use; tomatoes halved and seeded
¼ teaspoon dried thyme
Table salt
2 teaspoons minced fresh parsley leaves
Test Kitchen Techniques
Why This Recipe Works
For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necessary. Braising, which combines browning and simmering, also produced very flavorful artichokes. However, this method involved more work than steaming, since we first had to sauté the artichokes, then deglaze the pan, then simmer the artichokes in liquid.
Before You Begin
An enamel-coated cast iron pot works best for sealing in the moisture and ensuring even heat distribution.
Instructions
- To Trim Artichokes: First, cut off the stem and top quarter. Then, to get to the heart of the artichoke, bend back and snap off the outer leaves, leaving the thick bottom portion attached to the base. Continue snapping off the leaves until you reach the light yellow cone at the center. With a small knife, carefully trim off the dark green outer layer from the bottom of the artichoke. Cut off the dark section of the top. For large artichokes, halve the raw hearts to remove the the purple leaves and the fuzzy choke with a sharp-edged spoon, then quarter. For baby artichoke hearts, just halve (removing the leaves and fuzzy choke is not necessary.)
- Heat oil in large, heavy-gauge nonreactive soup kettle. Add artichokes and sauté over medium heat, stirring frequently, until light brown, about 7 minutes.
- Add garlic and onion; sauté until softened, about 4 minutes. Stir in wine; simmer until reduced by half, 2 to 3 minutes. Add water, tomatoes, thyme and salt to taste. Cover and cook over low heat until artichokes are tender, about 25 minutes.
- Uncover and simmer until juices thicken, about 5 minutes. Sprinkle with parsely. Serve hot or at room temperature.
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