Warm braised artichokes & tomatoes

Warm braised artichokes & tomatoes

Pintxo

By
From
Basque
Serves
6
Photographer
Laura Edwards

I love to cook the artichokes with plenty of vegetables such as tomatoes, onions and carrots with some garlic, a little white wine and a splash of vinegar. I think this works much better than cooking the artichokes in water and adding lemon or vinegar.

Ingredients

Quantity Ingredient
olive oil
2 french shallots, finely sliced
2 carrots, finely chopped
3 garlic cloves, finely sliced
600g good quality tomatoes, chopped
150-175ml dry white wine
1 tablespoon white wine vinegar
sea salt
freshly ground black pepper
750ml fresh vegetable stock
6 globe artichokes
extra-virgin olive oil, to drizzle

Method

  1. Heat a good amount of oil in a large saucepan. Gently fry the shallots and carrots for 10 minutes. Add the garlic, then add the tomatoes and white wine.
  2. Bubble for a few minutes, then add the vinegars and plenty of seasoning. Add the stock and bring to the boil. Reduce to a simmer, cover and cook for 15–20 minutes.
  3. Meanwhile, prepare the artichokes. Trim off the stems and remove the very thick leaves from the base. Trim any spines from the top of the leaves. Add to the pan, base side down, cover and cook for 20–40 minutes, depending on size. Check to see if the artichokes are done – a leaf should pull away easily from the globe. If not, cook for a further 10 minutes and test again.
  4. Serve the artichokes with the tomato broth, chunks of fresh bread and lots of extra-virgin olive oil to drizzle. Once you have pulled off and nibbled the larger leaves, throw away the rest of the smaller leaves and scrape away the choke to reveal the heart.
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