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Braised Globe Artichokes

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Ingredients
  Lemon 1 , juice squeezed
  Artichokes 6 Medium
  Onions 2 Large, finely chopped
  Carrots 4 , peeled and finely diced
  Garlic 4 Clove (20 gm), finely chopped
  Dried thyme 2 Teaspoon
  Salt To Taste
  Black pepper To Taste, freshly ground
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Dry white wine 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Flat-leaf parsley 1⁄4 Cup (4 tbs), coarsely chopped
Directions

GETTING READY
1. In a large mixing bowl, take lemon juice and pour three-quarters cold water.
2. Chop off the stems of the artichokes.
3. Discard the tough bottom leaves.
4. Chop off about 1 1/2 inches from the tops.
5. Snip the tops of the remaining leaves.
6. Soak artichokes in lemon water to prevent discoloration.
7. When it’s time to cook artichokes, drain them.

MAKING
8. In a large pot, take artichokes and all the remaining ingredients except parsley.
9. Cover the pot partially.
10. Cook over medium-low heat for about 1 hour until the artichokes are tender; shake the pot occasionally.
11. Add a bit more water if required.
12. Once artichokes are tender, pick them up from the liquid with tongs.
13. Place them upside down on paper towels to drain.

FINALISING
14. In a large shallow bowl or deep platter, place artichokes.
15. Spoon vegetables along with some cooking liquid over the artichokes.
16. Garnish with parsley and serve at room temperature.

SERVING
17. Serve with mayonnaise.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Interest: 
Holiday, Party, Healthy
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
3

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