Braised baby artichokes

Braised baby artichokes

Carciofini in umido

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

For this recipe the ingredients should be the freshest and best you can possibly buy. Baby artichokes should be tangerine-sized, with very little of the fluffy choke in their centres. This recipe is based loosely on the well-known artichokes alla Judia, so called because Jewish families introduced the dish to the Romans some 400 years ago.

Ingredients

Quantity Ingredient
12 baby artichokes
1 large onion, peeled and finely chopped
1 tablespoon small salted capers, soaked, (see note)
2 tablespoons flat-leaf parsley, chopped
lots olive oil

Method

  1. Trim the top 2 cm of the artichokes, pull away the tough outer leaves and cut the bottom 4 cm off the stem. With a sharp knife, trim the tougher tops of the leaves, leaving only the tender parts of the artichokes. Make an aperture in the centre of each artichoke and excavate the choke if it has already grown; if the artichoke is very young, this may not be necessary.
  2. Pack the cleaned artichokes tightly next to one another in a suitable pan. Add the onion, capers and parsley. Pour in enough olive oil to reach halfway up the artichokes, then add enough water to raise the level of the swimming oil higher, almost to touch the top of the artichokes.
  3. Cover with the lid and cook on a low heat for 30 minutes. The oil should just gently bubble. Try to pierce an artichoke with the tip of a sharp knife; if it penetrates easily, the artichoke will be cooked.
  4. These artichokes are wonderful by themselves, hot, as a cold antipasto, or as a side dish.

Note

  • Salted capers are much better than vinegared ones (which never quite lose that vinegar flavour), but they have to be de-salted. Soak in cold water for about 15 minutes, spoon away any remaining salt and dry well.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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