Easy braised artichokes are a delightful dish that combines the delicate flavor of artichokes with the richness of a flavorful braising liquid. Perfect for any occasion, this classic dish can be prepared with minimal effort and is sure to please even the most discerning palate. Whether you prefer to use fresh or canned artichokes, there are countless variations of this recipe, each offering a unique and delicious take on this timeless dish. In this article, we will provide you with the basic steps to create an easy braised artichoke dish, along with tips and suggestions for customizing it to your liking. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create the perfect easy braised artichokes.
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EASY BRAISED ARTICHOKES
This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until now (except as a dip or marinated on salads)!
Provided by breezermom
Categories Lemon
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke.
- Cut each artichoke in half, from stalk to tip, and remove the choke with a spoon or paring knife. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep them from browning while they are cooking.
- Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices, holding the garlic clove in half as you turn them.
- Pour the chicken stock around the sides, about 1/4 to 1/2 inch of stock should be in the bottom of the baking dish.
- Drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.
EASY BRAISED ARTICHOKES
Provided by Sunny Anderson
Time 1h5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke. Then cut each artichoke in half, from stalk to tip, and remove the choke with a spoon. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep from browning.
- Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices. Pour the chicken stock around the sides, drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.
SO EASY BRAISED ARTICHOKES
I live in artichoke country and I picked this up from one of my favorite cookbook authors: Mark Bittman from the New York Times. There are so many ways you can vary the flavor of the braising liquid.
Provided by Mary DiLorenzo
Categories Vegetables
Time 30m
Number Of Ingredients 5
Steps:
- 1. Snap off tough outer leaves from the bottom of the artichoke. If the artichoke has a long stem attached, just trim off the bottom of the stem. This is very delicious, too
- 2. Cut each artichoke in half, lengthwise.
- 3. Take a spoon and remove the "choke" from the heart of the artichoke (the very fine inedible area right above the heart)
- 4. In a skillet on med-high heat, add either the olive oil, the butter or a combination of both and let melt.
- 5. Add the trimmed artichokes, meaty side down and let them get nicely browned.
- 6. Once browned, add either chicken broth or white wine or a combination or whatever other flavor you may like to the pan and then cover until the artichokes are tender and braised, about 20-25mins.
- 7. Remove the artichokes and make sure there is some liquid in the bottom of the and reduce to a nice sauce and silken it with a pat of butter.
- 8. Pour the sauce over the artichokes and ENJOY!
Tips:
- Select the right artichokes: Choose medium-sized, tight artichokes with bright green leaves.
- Trim the artichokes: Cut off the stem and about 1 inch of the top of the artichoke.
- Remove the leaves: Peel back the leaves one by one, removing any tough outer leaves.
- Trim the artichoke heart: Use a sharp knife to trim the fuzzy choke from the center of the artichoke.
- Prepare the artichokes: Cut the artichoke hearts into quarters or eighths.
- Season the artichokes: Toss the artichoke quarters with olive oil, salt, and pepper.
- Braising liquid: Use a combination of water, white wine, lemon juice, and herbs.
- Cover the artichokes: Cover the artichokes tightly with a lid while braising.
- Cook until tender: Braise the artichokes until they are tender when pierced with a fork.
- Serve the artichokes: Serve the artichokes hot or at room temperature.
Conclusion:
Braised artichokes are a delicious and easy-to-make side dish. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and healthy. So next time you're looking for a new side dish to try, give braised artichokes a try. You won't be disappointed.
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