Recipe by Josette Jackson
I developed this recipe for artichokes after having tired of simply steaming or boiling them and serving with vinaigrette. It's taken me about 5 years to finally develop this recipe and it's become a family favorite.
Top Review by Jeanine Marcucci
This recipe is great for a different appetizer or first course whatever your diet. You can easily eliminate butter to cut a few fat calories, but it's worth the splurge. Love to dip leaves into resulting broth. Artichokes are most tender cooked this way. After the prep work is completed, there's little to do. I didn't remove choke - but that's a nice touch. I would love to try several different herbs to augment the parsley. Great recipe for family or dinner party.
- 2 large artichokes
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup white wine
- 1 cup water
- 1 cup chicken broth
- 2 tablespoons butter
- fresh thyme, chopped
- fresh parsley, chopped
- garlic, slivered
- freshly ground salt and pepper
Directions See How It's Made
- 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.