Best 6 Artichokes Braised With Garlic And Thyme Recipes
Embark on a culinary journey with artichokes, garlic, and thyme, and discover the secrets of creating a dish that tantalizes taste buds and captivates the senses. In this guide, we'll unveil the art of braising artichokes, transforming them into tender morsels enveloped in a symphony of flavors. With careful preparation and a touch of patience, you'll master the technique of braising, allowing the artichoke's delicate essence to shine through, while the aromatic blend of garlic and thyme weaves its magic, leaving you with a dish that is both comforting and utterly delectable.
Here are our top 6 tried and tested recipes!
ARTICHOKES BRAISED WITH GARLIC AND THYME
Categories Garlic Herb Vegetable Side Braise Vegetarian Quick & Easy Low/No Sugar Artichoke Spring Vegan Thyme Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
- Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
- Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
- Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
BRAISED BABY ARTICHOKES WITH RED PEPPERS AND GARLIC
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon halves. Quarter second lemon. Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem. Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration. Scoop out any choke from center. Drop artichoke halves into lemon water.
- Heat oil in large skillet over medium heat. Add green onions. Sauté until tender, about 5 minutes. Add bell peppers. Sauté until peppers soften, about 3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet. Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel. Sprinkle with salt and pepper; bring to simmer. Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm, covered, over low heat, adding more water if dry.) Mix in parsley; season with salt and pepper.
BRAISED ARTICHOKES
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.
Provided by Josette Jackson
Categories Vegetable
Time 1h
Yield 2 artichokes, 2 serving(s)
Number Of Ingredients 10
Steps:
- Trim tops of artichokes just to choke.
- Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot.
- Place prepared artichokes in pot just large enough to hold.
- Pour 1/4 cup each olive oil and white wine over artichokes.
- Sprinkle chopped parsley and thyme over artichokes.
- Pour chicken broth and water over chokes and top each with 1 tablespoon of butter.
- Salt and pepper top of each choke and cover pot.
- Simmer chokes until tender (approximately 30-45 minutes).
- Serve the remaining sauce in bottom of pot as dipping sauce.
- Add a little more water if necessary should the liquid evaporate too much.
- NOTES: I remove chokes after cooking.
- The artichokes are much more tasty should you put them refrigerator in braising sauce for a day-- better in two days or more.
- Also ideal to serve hollandaise made with braising sauce.
- I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.
Nutrition Facts : Calories 460.3, Fat 39.5, SaturatedFat 11.3, Cholesterol 30.5, Sodium 632.5, Carbohydrate 18.3, Fiber 8.8, Sugar 2.2, Protein 7.9
ARTICHOKES BRAISED WITH GARLIC AND THYME
Steps:
- Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
- Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
- Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
- Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by JJDON
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g
ARTICHOKES BRAISED WITH GARLIC AND THYME
This is a very good variation of the steamed/boiled artichoke dish. I add more of the braised garlic to the sauce. The thyme sprigs are also very tasty to eat whole after they have been cooked this way. Instead of the water, I braise them in a combination of white wine, lemon and chicken broth. (total of 2 cups) Quarter the artichokes (which makes the prep MUCH easier) Deglaze the pan with some white wine. This is adapted from Gourmet, April 2005.
Provided by Scoutie
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center.
- Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a grapefruit spoon.
- Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem.
- Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
- Remove artichokes from water and push 3 parsley sprigs into center of each.
- Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt.
- Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
- Transfer artichokes, thyme, and garlic to a platter.
- Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
- Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
- Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
- Do ahead: Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.
Nutrition Facts : Calories 175.8, Fat 11.5, SaturatedFat 1.6, Sodium 512.3, Carbohydrate 17, Fiber 7.2, Sugar 0.1, Protein 4.9
Tips:
- Choose the freshest artichokes available. Look for artichokes that are heavy for their size, have tightly closed leaves, and no signs of bruising or discoloration.
- Trim the artichokes properly. Cut off the stem and about 1 inch of the top of the artichoke. Then, use a sharp knife to trim away the tough outer leaves, leaving only the tender inner leaves.
- Cook the artichokes until they are tender. The best way to do this is to braise them in a flavorful liquid, such as olive oil, white wine, or vegetable broth. Simmer the artichokes for 30-45 minutes, or until they are easily pierced with a fork.
- Serve the artichokes with a variety of dipping sauces. Some popular options include melted butter, mayonnaise, and lemon juice. You can also serve the artichokes with roasted vegetables, grilled meats, or fish.
Conclusion:
Braised artichokes with garlic and thyme are a delicious and versatile dish that can be served as an appetizer, side dish, or main course. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can enjoy this classic Italian dish in the comfort of your own home.
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