Artichokes Braised With Olives And Mint Recipes
ARTICHOKE BOTTOMS BRAISED IN OLIVE OIL WITH GARLIC AND MINT
Categories Garlic Appetizer Braise Vegetarian Mint Artichoke Gourmet Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course or antipasto servings
Number Of Ingredients 10
Steps:
- Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
- Cut remaining leaves flush with top of artichoke bottom using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with a lemon half.
- Cut 1/4 inch from end of stem to expose inner core. Trim sides of stem (still attached) down to pale inner core. Rub cut surfaces with same lemon half.
- Trim remaining artichokes in same manner.
- Put water and oil in a 4-quart heavy pot.
- Mince and mash garlic with 1 teaspoon kosher salt, then mix in mint. Rub one sixth of garlic paste into cavity of each artichoke, then stand artichokes upside down in liquid in pot. Sprinkle remaining teaspoon salt over artichokes, then simmer, covered, over low heat, until tender, 20 to 30 minutes.
- Transfer artichokes to a serving dish and boil cooking liquid, whisking, until emulsified and reduced to about 1/3 cup. Pour sauce over artichokes and serve warm or at room temperature.
BRAISED ARTICHOKES
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
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 WITH OLIVES AND MINT
Often, artichokes seem like an intimidating ingredient, but the reward is great for very little effort. Here I've shared the steps to cut and clean artichokes, along with a simple, seasonal dish using fresh mint and olives.
Provided by Michael Tusk
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Fill a bowl with water and add the fresh lemon juice. Remove the outer leaves of the artichokes and cut off the tops of the inner, more tender leaves. Discard. Cut the stem from the inner crown. Rub the cut pieces with lemon and place in the lemon water.With a small paring knife, remove the darker green, outer layer from the stems and bottom of the crowns and discard. Scrape the choke from the inner crown and discard. Return the cut pieces to the lemon water.Remove the pieces from the lemon water, pat dry, quarter the artichoke crowns and cut the stems in half.
- In a large, wide saute pan or Dutch oven, heat the olive oil over medium-high heat. Add the whole garlic clove and toast in the oil until fragrant and golden brown. Add the bay leaves and sprigs of fresh thyme, saute for a few minutes. Add the red chile flakes. Remove the garlic clove and discard.Lay the cut stems and crowns in the olive oil. Season the artichokes with salt to taste. Gently brown the artichokes, taking care to rotate to promote even cooking about 5 to 6 minutes. Reduce the heat to medium-low. Add the olives, anchovy fillets and tomato confit. Pour in the white wine. Braise the artichokes over medium-low heat until tender and cooked through, about 15 minutes.
- Once the artichokes are cooked, remove from the heat. Chop and add the mint leaves and serve immediately.
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