Braised Artichokes with
Lemons, Olive Oil, and Thyme

Braised Artichokes

Serve these artichokes with thick slices of peasant-style bread. You wouldn't want to miss out on any of the juices.

Serves 6

  • 4 large fresh artichoke hearts (see note)
  • Juice of 1 lemon
         (reserve lemon halves after juicing)
  • 3/4 cup olive oil
  • I bay leaf
  • 3 garlic cloves, sliced
  • 1/4 bunch fresh thyme
  • 8 peppercorns
  • Salt to taste
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh parsley

Cut the hearts into quarters. In a medium bowl, combine the artichokes, 2 tablespoons of the lemon juice, and cold water to cover. (The artichokes may be left in this solution for up to 3 hours.) Drain just before braising.

In a medium sauté pan or skillet over medium heat, heat the oil and sauté the bay leaf, garlic, and thyme for 1 minute. Add the artichokes, lemon halves, and any remaining juice and sauté, stirring, for 30 seconds. Season with salt and add the white wine. Cover and simmer gently until the artichokes are tender, about 20 minutes. Check often and add more wine or water as necessary to prevent browning.

Add the parsley and serve warm or chilled, as a side dish or starter.

Note: to trim artichoke hearts: trim the stem and cut or pull away the leaves. Use a spoon to scoop out the hairy choke, leaving the heart.


More Cooking Secrets of the CIA
By the Culinary Institute of America
Chronicle Books
1998; $14.95 paperback
Recipes and photos reprinted be permission.


Spring Flings


What You Knead, by Mary Ann Esposito

More Cooking Secrets of the CIA,
from the Culinary Institute of America

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.


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