Spring time is the best time of year for fresh whole artichokes. I grew up eating them steamed but over the last few years have been experimenting with different ways of preparing them including roasting.
I love artichokes and was really excited when I found a pair of artichoke shoes. It was pure luck as I wasn’t looking for them. I didn’t even know that such a thing existed. I never really thought about vegetables on shoes. But thanks to the creativity of Jack Rogers – you are more likely to know this brand for their colorful signature sandals – I found these and they were even on sale. It makes me smile when I wear them.
It can be a bit intimidating to prepare whole artichokes but it’s worth the effort. The good news is that they are very forgiving plus you’re preparing a few of them so you get some time to master the technique. The goal is to remove the tough outer leaves and inner choke (the ‘fuzzy’ part) so that all that remains is edible.
Like apples, artichokes discolor quickly once they are cut. Once cut, immediately place each artichoke cut side down in the braising liquid. The liquid contains lemon juice which helps decrease the discoloration.
In addition to lemon juice, the artichokes are cooked in white wine or dry vermouth, olive oil and a few different herbs. They may be served right out of the oven or prepared a few hours in advance and brought to room temperature before eating. They make an impressive side dish for a dinner party and it’s always nice to have something ready to go (and dishes cleaned) before your guests arrive.
| Braised Artichokes | Print |
- ¼ cup olive oil
- ¾ cup freshly squeezed lemon juice
- ¾ cup white wine or dry vermouth
- 6 sprigs of fresh thyme
- 2 bay leaves
- 3 medium garlic cloves, roughly chopped
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground pepper
- 6 medium artichokes
- For garnish: 2 tablespoons flat leaf parsley, chopped
- Preheat the oven to 400°F.
- In a large roasting pan (ideally one with a cover), stir to combine olive oil, lemon juice, white wine or dry vermouth, thyme, bay leaves, garlic, sea salt and pepper.
- Pull off and discard thick outer leaves of artichokes by bending them back and pulling them down toward the stem. You want to remove leaves that are dark green, but do not remove leaves that are green at the top and yellow on the bottom. Cut off the tops of the leaves – about a half inch – at the point where the green and yellow come together. Trim around the base of the artichoke heart to smooth the sides. Make a fresh cut on the stem and peel if tough.
- Cut in half lengthwise and scoop out the fuzzy choke with a small spoon. As each artichoke heart half is completed, add to pan with braising liquid, turning them to coat completely and prevent browning. Place them cut side down for braising
- Cover pan with a lid or parchment lined aluminum foil and cook until the hearts are tender when pierced with a knife, 30 to 40 minutes. If needed, add a some more wine, dry vermouth or water to ensure proper braising.
- Remove pan from oven, uncover, and let artichokes cool in braising liquid.
- Serve warm or refrigerate for a few hours, bringing to room temperature before serving.
- Garnish with parsley.
* Artichokes may be made a few hours prior to serving.
Source: Variation of a recipe from Gourmande in the Kitchen
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