02.22.10

Braised artichokes

Posted in food, home cooking, pasta at 2:11 am by wingerz

artichoke

Artichokes are kind of a pain to prep, but they’re plentiful this time of year (and also delicious). This recipe is braindead simple (once the artichokes are ready) and really good. I mixed in some grated Asiago cheese and lightly roasted asparagus and served it over spaghetti.

Braised Artichokes with Tomatoes and Rosemary
from Perfect Vegetables

1 lemon, cut in half
4 medium artichokes
3 tbsps extra-virgin olive oil
4 medium cloves garlic, minced
1 14.5 can diced tomatoes
1/2 cup dry white wine
1 tbsp minced fresh rosemary
salt
1/8 tsp ground black pepper

1. Squeeze the lemon juice into a large bowl filled with cold water. Drop the spent lemon halves into the water. 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. Halve the raw hearts to remove the the purple leaves and the fuzzy choke with a sharp-edged spoon, then quarter. Cut into 1-inch wedges and drop them into the bowl of water until ready to cook.

2. Heat the oil in a large sate pan or deep skillet over medium-high heat until almost smoking. Add the garlic and cook until fragrant, about 30 seconds. Drain the artichokes and add them to the pan along with the tomatoes, wine, rosemary, 1/4 tsp salt, and pepper. Bring to a simmer, cover the pan, turn the heat down to medium, and simmer until the artichokes are tender when pierced with a fork, about 30 minutes. Add more salt, if necessary, to taste.

1 Comment »

  1. nimes said,

    March 16, 2010 at 4:36 am

    i bought that jar of artichokes hearts in olive oil at costco… i hope those taste ok. maybe i can try this recipe.

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