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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Trim tops of artichokes just to choke.
2. Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot.
3. Place prepared artichokes in pot just large enough to hold.
4. Pour 1/4 cup each olive oil and white wine over artichokes.
5. Sprinkle chopped parsley and thyme over artichokes.
6. Pour chicken broth and water over chokes and top each with 1 tablespoon of butter.
7. Salt and pepper top of each choke and cover pot.
8. Simmer chokes until tender (approximately 30-45 minutes).
9. Serve the remaining sauce in bottom of pot as dipping sauce.
10. Add a little more water if necessary should the liquid evaporate too much.
11. NOTES: I remove chokes after cooking.
12. The artichokes are much more tasty should you put them refrigerator in braising sauce for a day- better in two days or more.
13. Also ideal to serve hollandaise made with braising sauce.
14. I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.
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