Artichokes braised in white wine, garlic and herbs

Votes: 10

Time: 45 min.
Complexity: average
Servings: 4 - 6

If you're new to fresh artichokes, this recipe will not only help you braise them deliciously but also teach you how to expertly trim the "cones" and eat them properly. Artichokes are braised in white wine with rosemary, garlic, carrots, celery, and leeks. A sophisticated Mediterranean-style appetizer for a special occasion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 medium artichokes
1.5 cups of white wine
1/4 cup olive oil
Carrots, celery, leeks and garlic
2 bay leaves
3 sprigs of thyme
1 sprig of rosemary

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Cooking the dish according to the recipe:

Peel the artichokes, leaving the stems intact (see Note).
In a saucepan, sauté 2 sliced carrots, 2 celery stalks, and 2 leeks in 1/4 cup olive oil over medium heat until the vegetables are softened, about 12 minutes. Add 3 chopped garlic cloves and sauté for another 2 minutes.

Halve the artichokes lengthwise and arrange them in a single layer in a saucepan. Add 2 teaspoons of salt, 2 bay leaves, 3 sprigs of thyme, 1 sprig of rosemary, 1 1/2 cups of white wine, and add enough water to cover. Place a sheet of parchment paper over the artichokes and simmer over low heat until tender, 25-30 minutes. Let the liquid cool.

Eating artichokes

Artichokes braised in white wine, garlic and herbs

For stuffed or steamed artichokes, remove the outer leaves and scrape out the flesh. Repeat until all the leaves are removed. You'll be left with the artichoke core.

Scrape out the prickly core with a small knife and discard.

Cut the artichoke heart into pieces. Cut the stem if you didn't remove it when pruning; it's also edible.

How to clean artichokes

Fill a large bowl with cold water, squeeze the juice of 1 lemon, and toss in the lemon halves. Working with one artichoke at a time, trim the top 2.5 cm off with a serrated knife.

Break off the tough, dry leaves around the stem (about 2 layers of leaves).

Using kitchen scissors, trim 0.5-1 cm from the prickly ends of the leaves.

Peel the stem with a knife or cut it off completely if you want the artichoke to stand upright. Rub the cut ends with half a lemon, then soak the artichoke in lemon water while you trim the rest.