Lemony Wine Braised Artichokes Recipes

BRAISED ARTICHOKES WITH WHITE WINE AND GARLIC

Steps:

• Fill a big bowl with cold water. Cut the lemons in half and squeeze the juice into the bowl. The acidity from the juice keeps the artichokes from turning brown. Toss all but one of the squeezed lemon halves into the bowl of water. Keep the lemon half nearby.
• Trim the stems of the artichokes to about an inch from the base so the artichoke will sit flat on the stem when in the bottom of the pan. It the stems are very thick, use a paring knife to trim off the outer tough exterior of the stem.
• Next, remove the tough outer leaves until you get to the softer paler leaves.
• Cut about an inch off the top portion of the artichoke to remove the rough, sharp tips.
• Using a scissor, cut off any sharp tips that remain.
• Rub any cut surfaces of the artichoke with the reserved squeezed lemon half (a little extra protection from turning brown). Put the artichoke into the lemon water.
• Ready to go! When ready to cook, remove them from the lemon water.
• Grab a heavy bottomed pot, such as a Dutch oven, that is large enough to accommodate all the artichokes. Add 2 tablespoons olive oil to the pot and heat over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add in the white wine, bay leaf, lemon zest and juice. Bring to a boil over medium heat. (Wait to season the liquid until after reduced or it may be too salty.) Then turn heat to low and keep at a simmer.
• Place the artichokes, stem side down, nestled next to each other, in the pot. Cover and simmer until the artichokes and stems are tender, about 20 to 30 minutes depending on the size of the artichokes.
• Remove the artichokes from the poaching liquid. Reserve the liquid. When cool enough to handle, cut the artichokes in half, lengthwise. Using a spoon or small knife, clean/cut out the fuzzy choke in the center and discard.
• Meanwhile, bring the poaching liquid to boil over medium heat and boil until reduced to half - about 10 minutes. Season to taste with salt.
• In a large sauté pan, melt the butter with the remaining 2 tablespoons olive oil over medium heat. Add the artichokes cut side down and sauté until nicely browned, about 5 minutes. Transfer the artichokes to a platter. Drizzle with the reduced poaching liquid, a little extra virgin olive oil, a sprinkle of sea salt and parsley. Serve warm or at room temperature.

ARTICHOKES BRAISED IN LEMON AND OLIVE OIL

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.

LEMON BRAISED ARTICHOKES

Steps:

• Bring 1/2 cup each water and white wine, two 9-ounce packages frozen artichoke hearts, 3 wide strips lemon zest and 2 tablespoons each lemon juice and olive oil to a simmer in a large skillet; season with salt and pepper. Cover and cook, stirring halfway through, until the artichokes are tender, about 10 minutes. Uncover and add 2 minced garlic cloves and 2 tablespoons each olive oil and chopped parsley and mint. Cook, stirring, until the garlic softens, 1 to 2 more minutes.

LEMON BRAISED ARTICHOKES OVER PASTA

Steps:

• Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.
• Preheat the oven to 375 degrees F.
• Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
• Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
• As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid.
• Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.

EASY BRAISED ARTICHOKES

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. Then cut each artichoke in half, from stalk to tip, and remove the choke with a spoon. 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 from browning.
• 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. Pour the chicken stock around the sides, 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.

LEMON BRAISED ARTICHOKES

Steps:

• Preheat oven to 350 degrees F.
• Mix the artichokes and all other ingredients except chopped parsley into a medium bowl. Toss together and put into a Dutch oven. Bring to a boil on top of the stove, cover with aluminum foil and place in the oven. Cook until soft, about 1 hour. Serve sprinkled with parsley.
• Note: The artichokes will keep for up to 3 weeks, refrigerated, in the cooking liquid.

BRAISED ARTICHOKES

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.