Artichokes Braised With Garlic And Thyme Recipes

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ARTICHOKES BRAISED WITH GARLIC AND THYME



Artichokes Braised with Garlic and Thyme image

Categories     Garlic     Herb     Vegetable     Side     Braise     Vegetarian     Quick & Easy     Low/No Sugar     Artichoke     Spring     Vegan     Thyme     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

6 medium artichokes (1/2 lb each)
18 fresh flat-leaf parsley sprigs
1/4 cup olive oil
8 fresh thyme sprigs
1 head of garlic, cloves separated and left unpeeled
1 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon extra-virgin olive oil
Accompaniment: crusty bread
Special Equipment
a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)

Steps:

  • Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
  • Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
  • Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
  • Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.

BRAISED BABY ARTICHOKES WITH RED PEPPERS AND GARLIC



Braised Baby Artichokes with Red Peppers and Garlic image

Yield Makes 8 servings

Number Of Ingredients 12

2 whole lemons
2 1/2 pounds baby artichokes
2 tablespoons olive oil
8 green onions, chopped
2 large red bell peppers, diced
4 large garlic cloves, minced
1 cup (or more) water
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme
1 large bay leaf
2 teaspoons finely grated lemon peel
2 tablespoons chopped fresh parsley

Steps:

  • Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon halves. Quarter second lemon. Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem. Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration. Scoop out any choke from center. Drop artichoke halves into lemon water.
  • Heat oil in large skillet over medium heat. Add green onions. Sauté until tender, about 5 minutes. Add bell peppers. Sauté until peppers soften, about 3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet. Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel. Sprinkle with salt and pepper; bring to simmer. Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm, covered, over low heat, adding more water if dry.) Mix in parsley; season with salt and pepper.

BRAISED ARTICHOKES



Braised Artichokes image

I developed this recipe for artichokes after having tired of simply steaming or boiling them and serving with vinaigrette. It's taken me about 5 years to finally develop this recipe and it's become a family favorite.

Provided by Josette Jackson

Categories     Vegetable

Time 1h

Yield 2 artichokes, 2 serving(s)

Number Of Ingredients 10

2 large artichokes
1/4 cup extra virgin olive oil
1/4 cup white wine
1 cup water
1 cup chicken broth
2 tablespoons butter
fresh thyme, chopped
fresh parsley, chopped
garlic, slivered
freshly ground salt and pepper

Steps:

  • Trim tops of artichokes just to choke.
  • Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot.
  • Place prepared artichokes in pot just large enough to hold.
  • Pour 1/4 cup each olive oil and white wine over artichokes.
  • Sprinkle chopped parsley and thyme over artichokes.
  • Pour chicken broth and water over chokes and top each with 1 tablespoon of butter.
  • Salt and pepper top of each choke and cover pot.
  • Simmer chokes until tender (approximately 30-45 minutes).
  • Serve the remaining sauce in bottom of pot as dipping sauce.
  • Add a little more water if necessary should the liquid evaporate too much.
  • NOTES: I remove chokes after cooking.
  • The artichokes are much more tasty should you put them refrigerator in braising sauce for a day-- better in two days or more.
  • Also ideal to serve hollandaise made with braising sauce.
  • I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.

Nutrition Facts : Calories 460.3, Fat 39.5, SaturatedFat 11.3, Cholesterol 30.5, Sodium 632.5, Carbohydrate 18.3, Fiber 8.8, Sugar 2.2, Protein 7.9

ARTICHOKES BRAISED WITH GARLIC AND THYME



Artichokes Braised with Garlic and Thyme image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

6 units artichokes
18 units parsley
0.25 cups olive oil
8 units thyme
1 heads garlic
1 cups water
0.25 teaspoons black pepper
1 teaspoons salt
1 tablespoons olive oil
6 units artichokes
1 units crusty bread

Steps:

  • Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
  • Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
  • Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
  • Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GARLIC SAUTEED ARTICHOKES



Garlic Sauteed Artichokes image

Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!

Provided by JJDON

Categories     Side Dish     Vegetables

Time 45m

Yield 4

Number Of Ingredients 3

2 large artichokes (about 1 pound each)
3 cloves garlic, chopped
2 tablespoons butter

Steps:

  • Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
  • Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g

ARTICHOKES BRAISED WITH GARLIC AND THYME



Artichokes Braised With Garlic and Thyme image

This is a very good variation of the steamed/boiled artichoke dish. I add more of the braised garlic to the sauce. The thyme sprigs are also very tasty to eat whole after they have been cooked this way. Instead of the water, I braise them in a combination of white wine, lemon and chicken broth. (total of 2 cups) Quarter the artichokes (which makes the prep MUCH easier) Deglaze the pan with some white wine. This is adapted from Gourmet, April 2005.

Provided by Scoutie

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

6 medium artichokes (1/2 lb each)
18 fresh flat-leaf parsley sprigs
1/4 cup olive oil
8 fresh thyme sprigs
1 head garlic, cloves separated and left unpeeled
1 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon extra virgin olive oil

Steps:

  • Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center.
  • Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a grapefruit spoon.
  • Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem.
  • Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
  • Remove artichokes from water and push 3 parsley sprigs into center of each.
  • Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt.
  • Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
  • Transfer artichokes, thyme, and garlic to a platter.
  • Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
  • Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
  • Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
  • Do ahead: Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.

Nutrition Facts : Calories 175.8, Fat 11.5, SaturatedFat 1.6, Sodium 512.3, Carbohydrate 17, Fiber 7.2, Sugar 0.1, Protein 4.9

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