Thursday, April 22, 2010

Braised Baby Artichokes--A Lovely Side for Spring


Prep time: 30 minutes Braising time: 30 minutes

These artichokes are a delectable side dish. Toss them with roasted potatoes and roasted squash and you have a great vegetarian meal.


24 baby artichokes

6 large shallots

3 tablespoons olive oil

½ cup vegetable broth

½ cup dry white wine

3 tablespoons chopped fresh flat leafed parsley

Freshly ground black pepper


Large skillet with cover


  1. Remove enough dark green outer leaves from the artichokes to expose the light green leaves underneath. You will be removing 4-5 layers of leaves. Cut off the top third of the artichokes and half of the stems. Slice artichokes in half through the stems and let them soak in a bowl of water into which you’ve squeezed ½ lemon for a few minutes. Drain artichokes and pat dry.
  2. Peel shallots and halve them.
  3. Heat oil in skillet over moderately high heat. Carefully, add artichokes and shallots to hot oil. Sauté vegetables until they are golden brown- stirring occasionally to be sure nothing burns. This step should take about 10 minutes.
  4. When vegetables are brown, add vegetable broth. Bring to a simmer and cover skillet. Simmer about 15 minutes or until artichokes are tender.
  5. Remove cover, and add wine. Boil uncovered until most of the liquid has evaporated. Season to taste with freshly ground black pepper. Toss with chopped parsley before serving.

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