Thursday, February 9, 2012
Recently, I learned that braising artichokes is a great alternative to steaming them and that the blue color on the outside leaves means they have been kissed by frost and that adds a sweetness to them.
2 large artichokes
2 garlic cloves, peeled and smashed
1/2 cup dry white wine
2 cups vegetable or chicken stock
2 Tablespoons olive oil
salt and pepper
Trim stems of artichoke and cut tips of leaves. Cut artichoke in half lengthwise and scoop out fuzzy choke bits. Keep artichoke halves in lemon water to keep from browning.
Heat olive oil in saute pan and put artichokes heart side down and saute until caramelized. Add white wine and garlic and reduce slightly. Add stock half way up artichokes, season with salt and pepper. Cover and simmer for about 15 minutes. Turn artichokes, cover and cook about another 20 minutes until artichokes are done, a leaf comes out easily when pulled. Serve hot with melted butter.
I chilled these artichokes and served with caper mayonnaise.
1/2 cup Mayo or Vegenaise
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
dash of Tabasco
1 Tablespoon capers
dash of smoked salt