Braised artichokes with white wine and thyme

Braised artichokes with white wine and thyme

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

Artichokes are my second favourite vegetable, after cauliflower, and I think they are totally misunderstood. Most people I know wouldn’t attempt to cook them in any shape or form, but they don’t know what they’re missing out on! Artichokes are actually quite forgiving once you’ve removed the outer leaves and covered them in lemony water to stop them oxidising. This dish is a great place to start – by braising the artichokes they take on the flavours of wine, butter and thyme, with beautiful results.

Ingredients

Quantity Ingredient
8 artichokes, stems and outer leaves removed
2 1/2 lemons, juice
60ml grapeseed oil
2 garlic cloves and fresh ginger, crushed
6 thyme sprigs
50g butter
375ml white wine
sea salt, to taste
freshly cracked black pepper, to taste

Method

  1. Preheat the oven to 170°C.
  2. Cut the artichokes in half lengthways and remove the furry choke from the inside. Submerge in a bowl of iced water with the juice of half a lemon and set aside.
  3. Heat the oil in a ovenproof pan over high heat. When the oil is hot, place the artichokes face-down in the pan.
  4. Cook the artichokes for 5 minutes on each side, until brown. Watch them carefully to make sure they don’t burn.
  5. Add the garlic and thyme to the pan and stir for 2 minutes, then add the butter, wine and remaining lemon juice. Bring to a simmer, then cover with a lid and transfer to the oven to cook for 20 minutes.
  6. Remove from the oven and season to taste with salt and pepper.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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