Artichokes Braised in Olive Oil

Ingredients

Equipment Needed

• •Wide, heavy-bottomed pan or Dutch oven (12-inch)
• •Vegetable peeler
• •Sharp paring knife

Instructions

1. 1

   Prepare acidulated water

   Fill a large bowl with cold water and squeeze in the juice of one lemon, dropping the spent halves into the bowl. This acidulated water prevents the artichokes from browning as you work. Artichokes oxidize the moment you cut them. Work quickly, but know the lemon water forgives you if you do not.

   The browning is cosmetic, not dangerous. But the dish looks more alive when you prevent it.
2. 2

   Trim the artichokes

   Working with one artichoke at a time, snap off the dark outer leaves until you reach the pale, tender yellow-green ones. Cut off the top third of each artichoke (the thorny tips will soften during cooking, but removing them now means less waste). Trim the stem, leaving about an inch attached, and use a vegetable peeler to remove the fibrous outer layer. Halve each artichoke lengthwise and drop immediately into the lemon water.

   Save those outer leaves and trimmings. They make a fine stock or can be roasted for snacking.
3. 3

   Build the braising base

   Pour the olive oil into a wide, heavy-bottomed pan or Dutch oven. The artichokes should fit in a single layer. Add the smashed garlic cloves and set over medium-low heat. Let the garlic warm gently in the oil for two to three minutes until fragrant but not colored. You are building flavor, not frying.

4. 4

   Add the artichokes

   Drain the artichokes and shake off excess water. Arrange them cut-side down in the warm oil. They should sizzle gently. Add the wine, water, thyme sprigs, and bay leaf. Cut the remaining lemon in half, squeeze the juice over the artichokes, and tuck the squeezed halves into the pan. Season with salt and pepper.

5. 5

   Braise slowly

   Bring the liquid to a bare simmer. You want lazy bubbles, not a rolling boil. Cover the pan with a lid or a round of parchment paper pressed directly onto the artichokes. Cook for 35 to 45 minutes, turning the artichokes once halfway through. They are done when a knife slides through the thickest part of the heart with no resistance.

   If the liquid evaporates before the artichokes are tender, add a splash more water. The oil should remain, glossy and infused.
6. 6

   Finish and serve

   Remove the lid and let any remaining liquid reduce for a minute or two until the artichokes are glazed in the fragrant oil. Discard the bay leaf, thyme stems, and spent lemon halves. Transfer the artichokes to a warm serving dish, spooning the garlicky oil over them. Scatter with fresh parsley and finish with a drizzle of your best olive oil. Serve warm or at room temperature with crusty bread to soak up every drop.

Chef Tips

• •Buy artichokes from a farmer who picked them that morning. The stems should not be dried or woody, and the leaves should feel crisp, not limp. If you cannot find baby artichokes, use the smallest globe artichokes you can find and quarter them, removing the fuzzy choke before braising.
• •The olive oil matters here. Use one you would happily drizzle on bread. The artichokes absorb its character. This is not the place for neutral oil.
• •Spring brings the first artichokes, roughly March through May. A smaller fall harvest arrives in September and October. Outside these windows, frozen artichoke hearts are more honest than tired specimens shipped from far away.
• •Leftover braised artichokes keep refrigerated for five days. The oil will solidify but returns to liquid at room temperature. They are wonderful cold, tossed into salads, or warmed gently and served over pasta.

Advance Preparation

• •Artichokes can be trimmed and held in acidulated water for up to two hours before cooking.
• •The finished dish keeps refrigerated for up to five days. Bring to room temperature or warm gently before serving.
• •This is an ideal make-ahead dish for dinner parties. The flavor deepens as it sits.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)