Braised artichokes

Braised artichokes

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 lemon, (for acidulating)
4 artichokes
1 onion
1 carrot
1 celery stick
2 garlic cloves
5 tablespoons olive oil
100ml white wine
500ml Chicken and veal stock
1 bay leaf
thyme sprigs
black peppercorns


  1. Juice the lemon. Turn the artichokes and immerse them in cold water acidulated with the lemon juice. Halve, peel and finely slice the onion. Wash and peel the carrot, wash the celery and slice both thinly. Peel and crush the garlic.
  2. Heat the olive oil in a saucepan large enough to fit the artichokes in a single layer (when they are added later). Add the onion, carrot and celery, cover and sweat for 10–15 minutes, or until soft, then add the garlic and cook for 1 minute.
  3. Add the wine and stock, herbs, peppercorns and some salt. Bring to a simmer, then submerge the artichokes in the braising liquor. Add some water if the liquor does not cover the artichokes. Use a cartouche if the artichokes rise to the surface. Cover and cook at a gentle simmer until the hearts are just tender, about 20–25 minutes, using a cutlery knife to check the tenderness.
  4. Once the artichokes are cooked, take the pan off the heat and leave them to cool in the liquor. Once cool, remove the artichokes, carefully scrape the choke away and discard. The artichoke hearts are now ready for use, but can be kept in the braising liquor, in the fridge, for a few days.

Preparing baby artichokes for braising

  • The choke and stem of baby artichokes are soft, and the whole artichoke is often eaten raw or cooked. For cooking, leave the stem on, but trim the length to 3–4 cm. Remove the leaves until only the pale yellowy purple leaves remain, then trim a third off the top of the bulb. Turn the base of each baby artichoke and keep in acidulated water until ready to braise, as for large artichokes. They will only take about 8–12 minutes to cook, depending on size.

    If preferred, prior to braising, halve the artichoke through the stem and remove the choke with a teaspoon.
Leiths School of food and wine
cookery course
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