Best 3 Easy Braised Artichokes Recipes

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In the realm of culinary delights, few vegetables possess the captivating charm and versatile appeal of artichokes. With their intriguing globe-shaped structure and layers of tender leaves, artichokes have long been celebrated for their unique flavor and remarkable health benefits. This curated collection of easy braised artichoke recipes is a testament to the endless possibilities that this Mediterranean gem holds.

From the classic Italian dish of Carciofi alla Romana to the vibrant Moroccan Artichoke Tagine, these recipes showcase the diverse culinary traditions that have embraced the artichoke. Whether you prefer the simplicity of steamed artichokes with a zesty lemon-butter sauce or the hearty goodness of braised artichokes nestled in a savory tomato broth, this culinary journey promises an explosion of flavors and textures that will tantalize your taste buds.

Each recipe is meticulously crafted to highlight the artichoke's natural goodness while infusing it with a symphony of aromatic herbs, spices, and fresh ingredients. Whether you're seeking a quick and easy weeknight meal or a centerpiece for your next special occasion dinner, these braised artichoke recipes offer a delectable array of culinary creations that are sure to impress and delight your palate.

Here are our top 3 tried and tested recipes!

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.

EASY BRAISED ARTICHOKES



Easy Braised Artichokes image

Provided by Sunny Anderson

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

2 lemons
3 artichokes
3 cloves garlic, halved lengthwise
1/4 cup olive oil, divided
Salt and freshly ground black pepper
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. 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.

SO EASY BRAISED ARTICHOKES



So Easy Braised Artichokes image

I live in artichoke country and I picked this up from one of my favorite cookbook authors: Mark Bittman from the New York Times. There are so many ways you can vary the flavor of the braising liquid.

Provided by Mary DiLorenzo

Categories     Vegetables

Time 30m

Number Of Ingredients 5

2 fresh artichokes
2 Tbsp olive oil, extra virgin
2 Tbsp butter
2 c chicken broth
1 c white wine

Steps:

  • 1. Snap off tough outer leaves from the bottom of the artichoke. If the artichoke has a long stem attached, just trim off the bottom of the stem. This is very delicious, too
  • 2. Cut each artichoke in half, lengthwise.
  • 3. Take a spoon and remove the "choke" from the heart of the artichoke (the very fine inedible area right above the heart)
  • 4. In a skillet on med-high heat, add either the olive oil, the butter or a combination of both and let melt.
  • 5. Add the trimmed artichokes, meaty side down and let them get nicely browned.
  • 6. Once browned, add either chicken broth or white wine or a combination or whatever other flavor you may like to the pan and then cover until the artichokes are tender and braised, about 20-25mins.
  • 7. Remove the artichokes and make sure there is some liquid in the bottom of the and reduce to a nice sauce and silken it with a pat of butter.
  • 8. Pour the sauce over the artichokes and ENJOY!

Tips:

  • Choose the right artichokes: Look for artichokes that are compact and heavy for their size, with tightly closed leaves and no signs of bruising or damage.
  • Trim the artichokes properly: Cut off the stem and about 1 inch of the top of the artichoke, then use kitchen shears to trim the sharp points off the leaves.
  • Soak the artichokes in acidulated water: This will help to prevent the artichokes from browning and will also help to remove some of the bitterness.
  • Cook the artichokes until they are tender: You can do this by steaming, boiling, or braising them. The artichokes are done when a leaf can be easily pulled out from the center.
  • Serve the artichokes with your favorite dipping sauce: Some popular options include melted butter, olive oil, mayonnaise, or a vinaigrette.

Conclusion:

Braised artichokes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are packed with nutrients and antioxidants, and they are also a good source of fiber. With a little planning and effort, you can easily make delicious braised artichokes at home. So next time you're looking for a healthy and flavorful dish to serve, give braised artichokes a try!

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