Best 4 Braised Artichokes With Pecorino Carciofi Al Tegame Recipes

BRAISED ARTICHOKES

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.

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.

BRAISED ARTICHOKES WITH PECORINO (CARCIOFI AL TEGAME)

Steps:

• Trim the artichokes, slice very thinly, and soak the slices in acidulated water.(water with lemon juice and then place lemon in water).
• Pour the olive oil into the skillet, and set it over medium heat.
• Scatter the garlic and onion in the pan.
• Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
• When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet.
• Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
• After 10 minutes, the artichoke slices should be softening - if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking covered.
• Braise for 15 or 20 minutes total, until the artichokes are tender and lightly colored.
• Cook uncovered for more caramelization if you like.
• Turn off the heat, and spread the artichokes out in the skillet bottom.
• Scatter the shredded cheese evenly on top, and cover the pan.
• Let it melt into the vegetables for several minutes before serving.

BRAISED ARTICHOKES

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.