Braised Artichokes Recipes

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QUICK BRAISED ARTICHOKES



Quick Braised Artichokes image

The tender leaves and hearts of artichokes are delicious dipped in aioli. If you like, snip the prickly points of the leaves with scissors before you cook the artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

2 large artichokes
1 lemon, halved
6 sprigs thyme
1 garlic clove, smashed
2 dried bay leaves
1/2 teaspoon coriander seeds (optional)
2 teaspoons coarse salt
1 tablespoon extra-virgin olive oil

Steps:

  • Cut each artichoke lengthwise into quarters, through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately squeeze juice from one of the lemon halves over all artichokes to prevent them from discoloring.
  • Place all the ingredients, including the remaining lemon half, into a large saucepan; fill with enough cold water to cover artichokes. Cover pan, and bring the water to a simmer over high heat. Reduce heat to medium-low; cook just until artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let artichokes sit in cooking liquid until ready to serve, up to 10 minutes. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.

BRAISED ARTICHOKES



Braised Artichokes image

Provided by Mark Bittman

Categories     easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 medium artichokes
4 tablespoons butter (1/2 stick)
1 cup chicken stock, or more as needed
Salt
freshly ground pepper
Zest and juice of 1 lemon

Steps:

  • Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
  • Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
  • Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams

BRAISED BABY ARTICHOKES



Braised Baby Artichokes image

Provided by Anne Burrell

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 lemons
24 baby artichokes
Extra-virgin olive oil
6 cloves garlic, smashed and finely chopped
3 anchovy fillets (optional, but highly recommended!)
Pinch of red pepper flakes
1 cup dry white wine
1 bunch thyme, tied with kitchen twine
Kosher salt
1/2 cup chopped fresh parsley
Parmigiano-reggiano cheese, for shaving

Steps:

  • Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl.
  • Cut off the top quarter of the artichokes with a serrated knife. Peel the tough dark green skin from the stems using a paring knife and remove the tough outer leaves until the tender inner green leaves are revealed; it should be only a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon water.
  • Zest and juice the remaining 2 lemons and reserve. Coat a large straight-sided skillet generously with olive oil and add the garlic, anchovies and red pepper flakes. Cook over medium heat, stirring, until the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes.
  • Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, the white wine and thyme. Season with salt and add just enough water to cover the artichokes. Bring to a boil, then reduce to a simmer. Cover the pan and cook until the artichokes are very soft, 10 to 15 minutes. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties, about 10 minutes.
  • Remove the thyme and toss in the parsley. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will). Put the artichokes on a rimmed serving platter or in a bowl. Use a vegetable peeler to shave the parmigiano on top.

BRAISED ARTICHOKES



Braised Artichokes image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 0

Steps:

  • Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.

BRAISED ARTICHOKES



Braised Artichokes image

Provided by Victoria Granof

Categories     Appetizer     Side     Braise     Vegetarian     Kid-Friendly     Quick & Easy     Mother's Day     Artichoke     Spring     Healthy     Vegan     Potluck     Cookie     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
3 globe artichokes, trimmed and halved lengthwise
1 1/4 cups dry white wine
3 whole sprigs fresh mint or thyme
Kosher salt and freshly ground black pepper to taste

Steps:

  • 1. Heat the olive oil in a heavy saucepan over medium heat.
  • 2. Add the garlic and sauté, stirring, for about 30 seconds.
  • 3. Add the artichokes and toss until they're coated with oil.
  • 4. Add the wine, mint or thyme, salt, and pepper. Bring to a boil.
  • 5. Cover, reduce heat to medium-low, and simmer for 20 minutes.
  • 6. Discard the thyme (if using).
  • 7. Transfer the artichokes to a plate, drizzle them with pan juices, and serve.

ARTICHOKES BRAISED IN LEMON AND OLIVE OIL



Artichokes Braised in Lemon and Olive Oil image

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

Provided by Maggie Ruggiero

Categories     Side     Braise     Dinner     Lemon     Artichoke     Fall     Potluck     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (first course or side dish) servings

Number Of Ingredients 12

1 lemon, halved
8 medium artichokes
3 small shallots, sliced into thin rings
1 carrot, finely chopped
3 garlic cloves, thinly sliced
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/2 cup extra-virgin olive oil, divided
1 1/2 cups water
3 strips lemon zest
1/4 cup fresh lemon juice, divided
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Trim artichokes into hearts:
  • Add lemon halves to a large bowl of cold water, squeezing to release juice.
  • Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
  • Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
  • Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
  • Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
  • Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.

BRAISED CHICKEN WITH ARTICHOKES AND OLIVES



Braised Chicken With Artichokes and Olives image

Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon. Fresh artichokes have the most pronounced character and meatiest texture, but if you can't get them or don't want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package). Serve this with crusty bread for sauce-mopping.

Provided by Melissa Clark

Categories     one pot, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

1 1/2 lemons
3 medium artichokes, about 1 1/2 pounds
3 1/2 pounds bone-in chicken pieces
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons extra-virgin olive oil, more as needed
4 garlic cloves, smashed and peeled
1 1/2 cups cherry tomatoes, halved
Pinch red pepper flakes
3/4 cup dry white wine
1/3 cup pitted olives, halved (use black, green or a mix)
2 large rosemary branches
1 tablespoon unsalted butter
Grated Parmigiano-Reggiano, as needed
Chives or mint leaves, for garnish (optional)

Steps:

  • Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.
  • Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.
  • Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.
  • Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.
  • Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
  • Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.

Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 45 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 6 grams, Protein 77 grams, SaturatedFat 20 grams, Sodium 1364 milligrams, Sugar 3 grams, TransFat 1 gram

ARTICHOKES BRAISED IN OLIVE OIL



Artichokes Braised in Olive Oil image

Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1/4 cup plus 2 tablespoons parsley, chopped
1/4 cup plus 2 tablespoons mint, chopped
1 clove garlic, minced
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and ground black pepper
4 artichoke hearts

Steps:

  • In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
  • Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
  • Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.

Nutrition Facts : Calories 158 g, Fat 17 g

EASY BRAISED ARTICHOKES



Easy Braised Artichokes image

This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until now (except as a dip or marinated on salads)!

Provided by breezermom

Categories     Lemon

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 lemons
3 artichokes
3 garlic cloves, halved lengthwise
1/4 cup olive oil, divided
salt
black pepper, freshly ground
1 cup chicken stock

Steps:

  • Preheat the oven to 400 degrees F.
  • Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke.
  • Cut each artichoke in half, from stalk to tip, and remove the choke with a spoon or paring knife. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep them from browning while they are cooking.
  • Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices, holding the garlic clove in half as you turn them.
  • Pour the chicken stock around the sides, about 1/4 to 1/2 inch of stock should be in the bottom of the baking dish.
  • Drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.

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BRAISED ARTICHOKES WITH GARLIC AND THYME RECIPE - LEITE'S CULINARIA
2021-03-24 Using a slotted spoon, remove the artichokes, thyme, and garlic to a platter. Add the remaining 3/4 cup water to the pot and bring to a boil. Cook over high heat, stirring and scraping up any brown bits, for 1 minute.
From leitesculinaria.com


BRAISED ARTICHOKES WITH GARLICKY PECAN BREAD CRUMBS
2018-05-07 Braised Artichokes (see the full recipe below): Sear artichokes. Add braising liquid and braise until tender, about 20-25 minutes. Top with breadcrumbs and broil. Baked Artichokes: Pre-heat the oven to 425º F and prepare and clean the artichokes for cooking (instructions above). Place desired amount of artichokes in a foil packet. Make sure to ...
From lexiscleankitchen.com


BRAISED EGGS RECIPE - THERESCIPES.INFO
Braised eggs with leek and za'atar (SIMPLE, pg 6) - Ottolenghi tip ottolenghi.co.uk. 6 large eggs. 90g feta, broken into 2cm pieces. 1 tbsp za'atar. salt and black pepper.Method. Put the butter and 1 tablespoon of oil into a large sauté pan, for which …
From therecipes.info


EASY ROMAN BRAISED ARTICHOKE HEARTS (CARCIOFI ALLA ROMANA) RECIPE
2020-04-20 4 large or 12 small artichokes ( 2 pounds; 1kg) 1/4 cup ( 7g) minced flat-leaf parsley leaves. 2 tablespoons minced fresh mint leaves. 2 tablespoons minced fresh oregano leaves. 3 medium cloves garlic, minced. 1/4 cup ( 60ml) extra-virgin olive oil, plus more for drizzling. 1/4 cup ( 60ml) dry white wine. Kosher salt and freshly ground black ...
From seriouseats.com


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