Posts Tagged ‘artichokes’

Braised Artichokes

Thursday, February 13th, 2014

Braised artichokes are not my original idea at all, but are too delicious not to share. Every year when artichokes come in to season, I immediately pounce on the first ones I see and then get home and forget how long to cook them. 90% of the time, I boil them and when I was checking the cook time online, I stumbled across this recipe for braised artichokes that sounded amazing. Spoiler alert! They are!

Braised Artichokes

Braising artichokes seems like it would be more complicated than boiling, but really it isn’t. Still just one pan and same approximate cook time. Nearly the same ingredients as my basic boiled ones: artichokes, butter, lemon and just a bit of chicken stock. Confession: I didn’t actually watch the video in the link, I just followed the directions and used my own measurements. I used chicken stock, but white wine, veggie stock or veggie bullion would work to make these vegetarian.

Braised Artichokes with Lemon Butter

Braised Artichokes
makes 2 artichokes (serves 2 or 4)

2 artichokes, halved and the choke removed
1-2 tablespoons of butter (you want it to coat the bottom of your pan when melted), plus a little bit more later
1 cup chicken stock
juice of half a lemon, about 1/4 cup

  1. Soak or rinse artichokes to clean them, drain, cut in half and remove inedible choke. Trim stem and pokey leaf bits if preferred.
  2. On medium heat, melt butter in a large saute pan or skillet with lid
  3. Place artichokes cut side down and cook until edges are browned, about 5-10 minutes
  4. Add chicken stock, put lid on pan (I left it a little bit askew so some steam could escape) and cook for about 20 minutes until artichokes are tender.
  5. Remove artichokes from pan, add lemon juice and a little more butter to the pan and stir, scraping up and brown bits from the bottom of the pan. This makes a little sauce for the artichokes.
  6. To serve, spoon a little butter lemon sauce into the hollowed out portion of the braised artichoke and serve cut side up.
  7. To eat, flip over and eat from the outside in, tearing off the leaves and only eating the edible bottom portion. We found that the sauce permeated the artichoke and no additional dipping butter was needed, but more butter would also be an option…

It always seems odd to post a side dish and not include suggestions for making a full meal, but we just sort of threw dinner together to go with the artichokes. My husband had shrimp in a hybrid scampi/lemon sauce with fettucini and Spencer and I just had the same pasta with some shredded parmesan on top.

Related Posts with Thumbnails

Grab my button!


button

Topics

Syndicated on BlogHer.com

I like to link up with:


Thirty Hand Made Days