Artichokes Braised With Garlic and Thyme

Submitted by Scoutie

"This is a very good variation of the steamed/boiled artichoke dish. I add more of the braised garlic to the sauce. The thyme sprigs are also very tasty to eat whole after they have been cooked this way. Instead of the water, I braise them in a combination of white wine, lemon and chicken broth. (total of 2 cups) Quarter the artichokes (which makes the prep MUCH easier) Deglaze the pan with some white wine. This is adapted from Gourmet, April 2005."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 6

ingredients

• 6 medium artichokes (1/2 lb each)
• 18 fresh flat-leaf parsley sprigs
• 1⁄4 cup olive oil
• 8 fresh thyme sprigs
• 1 head garlic, cloves separated and left unpeeled
• 1 cup water
• 1⁄4 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil

directions

1. Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center.
2. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a grapefruit spoon.
3. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem.
4. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
5. Remove artichokes from water and push 3 parsley sprigs into center of each.
6. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt.
7. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
8. Transfer artichokes, thyme, and garlic to a platter.
9. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
10. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
11. Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
12. Do ahead: Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.