Braised artichokes

Braised artichokes

By
From
Encyclopedia of Food and Cookery
Serves
6

Artichokes cooked gently with oil, wine and aromatics are an epicurean treat.

Ingredients

Quantity Ingredient
6 globe artichokes
3 tablespoons olive oil
250ml dry white wine
2 garlic cloves
1 small onion, finely chopped
1 tablespoon parsley, chopped
salt and freshly ground black pepper
2 sprigs fresh oregano
or pinch dried oregano
Artichoke, see for preparation method

Method

  1. Prepare artichokes. Combine remaining ingredients in a heavy saucepan, add artichokes and cook, covered, for 30–45 minutes or until tender. Add a little more oil and wine if liquid is drying out. Serve hot or warm with pan juices poured over. Alternatively, drain and chill and serve with vinaigrette dressing.

Variation

  • Artichokes à la Grecque: prepare as for braised artichokes, adding 2 peeled, seeded and chopped tomatoes. Serve warm with some of the pan sauce spooned over, or cold, cut into quarters, again with some of the delicious sauce in which they were cooked. Top with chopped parsley.
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