Name: Artichokes Braised in Olive Oil
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 pounds baby artichokes (about 16 small); 2 lemons, divided; 1 cup good olive oil, plus more for finishing; 6 garlic cloves, smashed; 1/2 cup dry white wine; 1 cup water; 4 sprigs fresh thyme; 1 bay leaf; 1 teaspoon fine sea salt; 1/2 teaspoon black pepper, freshly cracked; 2 tablespoons fresh flat-leaf parsley, roughly chopped

Question 1

How do I trim baby artichokes for braising?

Accepted Answer

Snap off dark outer leaves until you reach pale yellow-green ones. Cut off the top third to remove thorny tips, then trim the stem to one inch and peel its fibrous outer layer with a vegetable peeler. Halve each artichoke lengthwise and drop immediately into lemon water to prevent browning.

Question 2

Can I use regular artichokes instead of baby artichokes?

Accepted Answer

Yes. Choose the smallest globe artichokes available and quarter them instead of halving. Remove the fuzzy choke from the center of each quarter before braising—baby artichokes lack this inedible choke, but mature globes require it to be scraped out with a spoon.

Question 3

How do I know when braised artichokes are done?

Accepted Answer

Insert a knife into the thickest part of the artichoke heart. When done, the knife slides through with no resistance—typically after 35 to 45 minutes of gentle simmering. The outer leaves will be tender enough to eat whole, thorns and all.

Question 4

How do I keep artichokes from turning brown while trimming?

Accepted Answer

Prepare acidulated water by squeezing one lemon into a bowl of cold water and dropping in the spent halves. Artichokes oxidize the moment you cut them, so drop each trimmed piece into this lemon water immediately. They can wait up to two hours in this bath.

Question 5

How long do braised artichokes last in the refrigerator?

Accepted Answer

Braised artichokes in olive oil keep refrigerated for up to five days. The oil solidifies when cold but returns to liquid at room temperature. Serve them cold in salads, warm them gently for pasta, or bring to room temperature and eat with crusty bread.

Question 6

What kind of olive oil should I use for braising artichokes?

Accepted Answer

Use good-quality extra virgin olive oil you would happily drizzle on bread. The artichokes absorb the oil's character during the slow braise, so its flavor matters. This is not the place for neutral vegetable oil or bargain olive oil—the finished dish tastes like whatever oil you cook with.

Ingredient	Quantity
baby artichokes	2 pounds (about 16 small)
lemonsdivided	2
good olive oil	1 cup, plus more for finishing

Culinary Explorer

Artichokes Braised in Olive Oil

Ingredients

baby artichokes

lemons

good olive oil

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