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Braised Marinated Artichokes

Braised Marinated Artichokes

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Artichokes braised in white wine and olive oil with shallots, garlic, parsley, and mint.

Photography Credit:Elise Bauer

Raise your hand if you love artichokes! Usually I prepare mine steamed, with a little balsamic mayo for dipping. But this braising method is quickly becoming a favorite.

Quartered and prepped artichokes are braised in white wine and olive oil with shallots, garlic, bay leaves, parsley and mint.

The artichokes are served slightly warm or at room temperature, having marinated in their braising juices. A perfect make-ahead dish.

This dish is inspired by a classic Roman-style braised artichoke. For that dish, more of the outer leaves are trimmed off, and the artichokes are braised until they are completely tender and you can eat the whole thing with a fork and knife.

The globe artichokes we get here in California are larger and tougher than the purple Roman artichokes used in the classic dish. So, we are still braising them, but keeping the leaves on and eating the leaves as if we would with a regular steamed artichoke.

If you want, you can just trim more of the leaves off of the artichokes, until you get to the most tender leaves in the center, and braise the artichokes that way.

Braised Marinated Artichokes Recipe

Choose globe artichokes whose petals are closed. They'll be fresher than artichokes whose petals have started to open wide. Frost-kissed artichokes are especially delicious, so even though they may look a little blemished, they'll taste great.


  • 2 large globe artichokes
  • 1 lemon
  • 1/4 cup extra virgin olive oil
  • 3/4 cup sliced shallots
  • 3 cloves garlic, minced, about 1 Tbsp
  • 3 bay leaves
  • 1 cup dry white wine (such as a Sauvignon blanc)
  • 3/4 cup water
  • 1 teaspoon salt
  • 3 Tbsp chopped fresh parsley leaves
  • 2 Tbsp chopped fresh mint leaves


1 Prep the artichokes: Prepare a large bowl with cold water. Squeeze half a lemon into the water. Using a serrated knife (bread knife works well for this), cut off the top inch of the artichokes. Squeeze a little lemon over the cut areas to keep the artichokes from turning brown.

Use kitchen shears to snip off the thorny tips of the artichoke leaves.

Use the serrated knife to cut the artichokes into quarters.

Use a metal teaspoon to scrape away the hairy choke above the artichoke heart. Remove the small, papery, purplish leaves close to the choke. Rub the cut areas again with lemon.

Place the quartered artichoke hearts into the bowl of acidulated water as you finish prepping them.

2 Sauté shallots and garlic: Heat olive oil on medium heat in a thick-bottomed pot that will hold all of the artichokes tightly in a single layer. (Choose a pot with a tight-fitting lid.)

When the oil is hot, add the shallots and sauté for 3 to 5 minutes, until softened.

Add the garlic and cook an additional minute.

3 Add wine, water, bay leaves, salt, then simmer: Add the white wine, water, bay leaves, and salt to the pot. Make sure there is enough liquid to cover the bottom of the pan by 1/4-inch. If not, add more water until there is. Bring to a simmer, and simmer for a minute.

4 Add quartered artichokes, simmer: Place the quartered artichokes, cut side down in a single layer, in the pot. Bring to a boil on high heat.

Cover the pot with a tight fitting lid and lower the heat to medium. Simmer for 20 minutes. (If it looks like the pot is at risk of running out of liquid, add more hot water to the pot.)

5 Toss with parsley, mint, continue to simmer: Then toss with the parsley and mint, turning the artichokes over to coat them with the sauce, cover again, and cook for an additional 5 to 15 minutes, until the leaves are tender and are easy to pull off the artichoke.

Note that older artichokes may take a longer cooking time (and therefore more water/wine in the pot) to get tender.

Let cool to slightly warm or room temperature. Serve with some of the pan juices and shallots from the braising liquid. Especially good if you make a day ahead, giving the cooked artichokes more time to marinate. Just chill, and return to room temperature before serving.

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Recipe Summary

  • 1 cube beef bouillon
  • ½ cup boiling water
  • 2 tablespoons olive oil
  • 1 pound tenderized skirt steak
  • 1 pinch salt
  • 1 cup marinated artichoke hearts, chopped, liquid reserved
  • ½ cup roasted red peppers, drained and chopped
  • 2 pickled jalapeno peppers, chopped
  • ½ cup pickled carrots, chopped
  • 1 teaspoon capers
  • 2 tablespoons prepared horseradish

Preheat an oven to 400 degrees F (200 degrees C).

Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.

Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.

Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

Use pickled carrots from a can of Mexican-style marinated onions, carrots, and jalapenos.

Braised Artichokes

I know spring is here because I see artichokes popping up all over in the stores. Artichokes happen to be one of my top 5 vegetables that I couldn’t live without! So with that being said, whenever I see them cooked a different way or a new recipe I haven’t tried, I’m all over it!

Such is the case with braising artichokes, would you believe I’ve never actually braised an artichoke before?
I’ve stuffed many in my lifetime with various fillings, I couldn’t put a number on it.

I’ve fried them (don’t do that anymore), grilled them ( so good ), put them in everything you can imagine, salads, omelette’s, quiche, dips, bruschetta, crostini, hummus, salsa, pasta dishes, risotto, pizzas, soup, added alongside meat dishes, marinated, frozen or fresh it doesn’t matter!

I came across this recipe from the book Salt to Taste, and I’m so glad I did, this will now become part of my beloved artichoke repertoire. Great for a buffet or an antipasto table, it tastes best when slightly warm or at room temperature. I used fresh artichokes for this recipe so it took a little time to cut them in quarters and to prep them, but oh so worth it. I don’t see any reason why you couldn’t use frozen instead, I would not recommend marinated.

Here’s the fabulous recipe:
Adapted from Salt to Taste
4 large artichokes quartered with choke out and rubbed with lemon, tender leaves only
2 lemons
1/2 cup of extra virgin olive oil
3 sliced garlic cloves
3 small whole red pepperoncini, or less if you like
1 T. of dried oregano
1 large onion, thick slices
2 small rosemary sprigs
1/4 cup white wine
1/2 T of white wine vinegar, I used fresh lemon juice instead
1/4 cup of chicken broth
Salt and cracked black pepper

After your artichokes are prepped and ready to go, place oil, garlic, pepperoncini and oregano on low in a large deep skillet. Gently warm til garlic is soft about 5 minutes. Add onion, rosemary and cook over low heat until onion is soft. Add wine, vinegar or lemon juice and broth. Bring it to a boil then reduce to a simmer, add the artichokes and cook til tender. Allow to cool, serve warm or room temperature.

The flavors all blend together perfectly and you get a hint of spicy because you never cut the pepperoncini open, you could just place them in at the end the heat will slightly seep out. Garnish with lemon slices.

Imagine this with some good crusty bread for dipping the juice, some imported cheese like provolone, olives and some Italian deli meats, heaven!

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Braised Marinated Artichokes

Artichokes braised in white wine and olive oil with shallots, garlic, parsley, and mint.

Ingredients :

  • 2 huge globe artichokes
  • 1 lemon
  • 1/4 cup more virgin olive oil
  • three/4 cup sliced shallots
  • three cloves garlic, minced, approximately 1 Tbsp
  • three bay leaves
  • 1 cup dry white wine (inclusive of a Sauvignon blanc)
  • 3/4 cup water
  • 1 teaspoon salt
  • 3 Tbsp chopped sparkling parsley leaves
  • 2 Tbsp chopped clean mint leaves

Instructions :

Notes :

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tasty. yes, add garlic and shallots in the beginning and I skipped the reserved marinade. I thickened the sauce with a little cornstarch at the end, sliced the chicken and served it in a bowl over broccoli. might add some kind of grain next time.

As much as I love green olives, they were overkill in this dish. The artichokes were plenty for the earthy tart flavor.

Seasoned liberally with salt and pepper, chicken was sauteed in garlic- herbed olive oil. Added 2 cloves sliced garlic after sauteeing chicken. Used 1 tbsp dried oregano, added with the liquid ingredients.. After 10 minutes, added 1/4 c julienned sun- dried tomato and 2 tbsp capers. Served with jasmine rice this was much better than weeknight, but only took 45 minutes from arrival at home. Definitely a worthy addition to the weekly menu.

Made this again for the second time. This time I followed the recipe, with only a few changes. Used almost 2 pounds skinless, boned chicken breasts and 11-12 oz chicken broth. Deglazed the pan with a little amontillado sherry. It was absolutely fabulous! The red pepper and the lemon gave it a wonderful flavor.

This is a delicious recipe that is relatively easy to prepare. I added about 2 teaspoons of minced garlic just prior to adding the artichokes. After a minute or so, I added the artichokes. Excellent!

I've made this a couple of times using shallots and garlic suggested by the last reviewer. Also added a bit of white wine to deglaze after browning the chicken. I used boneless chicken breast but I'm sure the skin and bone would be great too. This is a easy and tasty dish for weeknights. The more artichokes the merrier!

This was very simple and delicious. I did make a few modifications. Per recommendations from other reviewers, I sautéed a shallot and some garlic, removed these from the pan, and then seared the chicken (I used boneless, skinless chicken breasts). I also added extra artichoke hearts and threw in a couple of tablespoons of capers. Next time I will add a little white wine to give even more depth of flavor. Also, I used dried oregano as that was what I had on hand, but I imagine with fresh it would be even better. Enjoy!

Yummy and easy! Have made this numerous times for an easy and delicious weeknight meal. I've used boneless and skinless chicken breasts and the chicken still stays moist and tender.

This one was just okay for me - I wasn't all that impressed with the flavor I ended up with. I have other chicken recipes I like much better, so I probably will not make this one again.

I always use marinated artichoke hearts and also boneless skinless breasts. The gerber amish breasts are my favorite. I have served this many times and ALWAYS get asked for the recipe!

Simple and tasty. I added a can of diced tomatoes in juice and served over whole wheat mini bow tie pasta. Next time I'll add some garlic and onion for a little more flavor

Delicious and fairly simple. I cut boneless chicken breasts into cubes, sauted with some garlic. Used a 28oz can of petite diced tom, some capers, plus the zest from a whole lemon and the juice from half a lemon along with fresh parsley and oregono. Next time I will serve over rice. Great.

I started at the site looking for a lemon- ginger-garlic marinade and somehow ended up at this recipe. which looked so good I couldn't resist it. Since I didn't have chicken breasts, I tried this with large shrimp, and swooned. Maybe the people who feel this needs "kicking up a notch" didn't use fresh oregano, but that made all the difference. Definitely four forks, and company-worthy too!

I followed New Providence's recommendations. For half a recipe I sauteed about 1/2 c. onion, removed it from the pan and sauteed chicken. I added 1 chopped garlic clove and returned the onion to the pan along with homemade chicken broth (1/2 c), artichokes, about 3 T of the marinade, and 1 1/2 T. lime juice. Since I was serving this with peppery Green Bean, Zucchini and Potato Stew from this site, I left out the pepper and forgot the oregano. I cooked the broth down till it was syrupy and poured it and the vegetables over the chicken. Excellent and easy, this will be a repeat at our house.

Made this recipe for a family gathering and it was a hit. I followed recommendations from other reviewers and used boneless, skinless chicken breasts and added dry white wine, garlic, a little extra artichoke marinade, and a few capers. It was delicious and very flavorful. Even my 4 year old loved it and had three servings.

Very tasty. Not the lightest meal, but lots of sublte flavor.

Were I to make this dish again, I would use more spices and lemon zest, as I did not feel it was flavourful enough. Also, I would use boneless-chicken as it's generally easier to work with and the bone-in chicken did add enough added flavour to justify the extra effort.

We love this recipe. I used more zest, lemon juice and artichoke juice and jar oregano instead of fresh. I also used boneless chicken breasts, pounded flat. Next time, I'll try rosemary with some greek olives and feta.

Added green onion and a large mushroom, sliced, and served over cous cous. Easy weeknight meal--a nice new way with the infamous chicken breast.

Delicious! Definitely follow the advice of the reviewer from New Providence, NJ. Her modifications really improve the recipe.

I would give this a low 3. I actually used the marinated artichokes, added quarted green olives and capers. Good, but not super great. served with taboluhe salad which was really good. But this is super simple and fast. ( I used chicken tenders, not whole chicken breasts which cooked even faster)

I think that the people who made this recipe and found it bland may have used canned artichokes vs. marinated in the jar. I love artichokes and was looking for a good recipe, I will make this over and over again. My only tweek was a little extra of the marinade juice and a dash more lemon. Yummy

This recipe was very disappointing and bland. I tried to improve it by adding diced tomatoes, beef broth (instead of chicken), garlic, onions and a bit of molasses, but it was still just awful. I'm only kidding I didn't change a thing and I still didn't like it. Oh well.

Excellent! I took others' advice and used boneless breasts along with thighs. Also added minced garlic with the liquid and increased red pepper and lemon juice, and was generous with salt and pepper. Wonderful served over sauteed spinach and topped with crumbled feta, pitted kalamata olives and diced tomatoes. Easy and quick.

I would definitely make this again - it was very tasty and well liked. I took the suggestion from others and added white wine to the recipe and it was very good (served over pilaf). Next time I might try mushrooms too.

    1. Halve shallots lengthwise. Pull tough outer leaves (about 5 layers) from artichokes so they resemble tight rosebuds. Cut off top third of each artichoke and discard. Trim stem ends and halve artichokes through stems.
    2. In a large heavy skillet heat oil and butter over moderately high heat until hot but not smoking and sauté artichokes and shallots, stirring occasionally, until golden. Add broth and simmer, covered, 15 minutes, or until artichokes are almost tender. Add wine and boil, uncovered, until liquid is evaporated.
    3. Toss braised vegetables with parsley and season with salt and pepper.

    Excellent! Did not have shallots, so used a sweet onion. Added crushed garlic to onion sauté. Accidentally added the wine with the broth, but it did not overpower anything (as another reviewer complained,) so maybe that is good. Did NOT remove the choke, & it was fine. I think if they are young enough, the choke is not developed. A couple of mine were bitter, so I think that is just an older choke, even though they all looked fresh. I have eaten artichokes my entire life. Never tried baby chokes. Big fan now. Will definitely make again! YUM!!

    This was great and very easy to prepare, but next time I will add a few garlic cloves and remove them before serving. It could use a little oomph.

    This is an excellent recipe - add 3 cloves of sliced garlic, 1/2 tsp of red pepper flakes with the shallots and artichokes. As one reviewer indicated, make sure you take enough of the outer leaves off the artichokes. We didn't have a problem with the chokes - these were delicious, but I would make them to serve when ready. I made them ahead and they weren't as good as when they were freshly made.

    Very good-agree with directions to remove any choke that exists and to soak briefly in lemon juice acidulated water. I was short on baby chokes, so added some whole baby pattypan squash just at the point of adding the broth (next time I'll add them a bit later as they were a bit overcooked - they need only 6 or so minutes.)

    I disagree that you can eat these choke and all and so halve them then and scrape out choke with my thumbnail. Easy and a big improvement. Agree about holding chokes in acidulated water and adding garlic the more shallots the better but they can make dish VERY expensive and you can do with fewer.

    We thought this was great! It was also very easy to prepare. I too soaked them in lemon water after cutting to prevent discoloration and I omitted the parsley. We'll be making these again.

    After reading all the good reviews, my husband and I were surprisingly disappointed with this recipe. It was very bland.

    Yum! Yum! I definately suggest putting the cleaned chokes in a h2o and fresh lemon juice/lemon mixture to keep their color and add flavor. I also added halved garlic cloves to the braise. I nixed the parsley and added my just undercooked choke mixture to 4 seasoned tilapia filets, capers, fresh dill and drizzled olive oil. Bake in a lightly olive oiled 9x12 glass baking dish at 450 for 10-15 minutes. Easy and delicious.

    Maybe I bought bad ɼhokes, but I'm usually good judge of produce. I found this recipe rendered the baby chokes too bitter it needed something to counterbalance it. Will stick with using mint and braising much longer in the future.

    Quite good but not my favorite for baby artichokes. I soaked them in lemon juice, as one of the other reviewers suggested so I avoided the pitfall of discoloration.

    wonderful flavors and easy to prepare. My 4y/o son asked for seconds and we polished off the entire dish. Will make again and again.

    The braised baby artichokes turned out to be the perfect complement for grilled Indian meat kabobs. The shallots, white wine and chicken broth enhanced the flavor of the artichokes without overpowering them. Make sure you remove enough of the outer leaves of the artichokes so that all you're left with is the tender insides a mistake we made.

    Tasty, tasty, tasty. I want to eat this every day for awhile! We enjoyed it with a herb/white wine marinated salmon and lemon risotto. I got rave reviews. Definite 'make again'.

    We thought this recipe completely smothered the flavor of the artichokes. The wine sounded like a great mix, but ended up over-powering the whole dish. We served it for Easter and the concensus was that the recipe should be shelved!

    This is a delicious way to prepare artichokes, I've made it many times. I add a bit more liquid and cover the pan for part of the cooking.

    The previous reviewers' comments about lemon juice (a whole lemon halved in a large bowl with some water) and snipping out the purple interior leaves are in other artichoke recipes too. I only had 1 lb. of arichokes, so I added some broccoli flowerettes. The shallots were not lost either and they are good. This is a cooking method that can be adapted to many different vegetables. I love it.

    If your market sells baby artichokes (mine does occationally), this is a fabulous fresh artichoke dish. I buy up all of the baby artichokes when ever I see them and make this every day until they are gone. This dish gives you all of the flavor and none of the choke you get with large artichokes. As mentioned earlier - you must use lemon to keep the artichokes from turning brown.

    This recipe had one big omission. There was no mention of lemon juice. Artichokes turn black once you trim and cut them. Therefore, you should rub them with lemon juice to stop this process and the lemon juice removes some of the bitter after taste. Artichokes have.

    It is important to have the youngest, freshest baby artichokes. Served over polenta, it was a fine main dish with great flavor. As always, the quality of the produce is primary in the final outcome of such a dish. you Californians are very lucky!

    Good with 2 cloves of minced garlic added with shallots. You have to snip out any purple parts of the artichoke after you cut it in half. Good hot or cold. Yum!

    Braised Chicken Thighs with Marinated Artichokes

    This Braised Chicken Thighs with Marinated Artichokes is a DELICIOUS, fun recipe. So you’re saying now, how can a recipe be fun? Well I’ll tell you. I think it’s fun when it has all of these elements – you’re trying something new, It’s easy, it comes together quickly, even while entertaining, AND the dish is DELICIOUS!!

    So that is exactly what happened. You know, those times where you’re just humming in the kitchen, it’s very busy but everything is working and timed correctly?

    And this is what this Braised Chicken Thighs with Marinated Artichokes recipe is all about. It is a dish very roughly based on a recipe from Food and Wine magazine, but I had to change it a lot, due to my husband having a bout with acid reflux again. And interestingly enough, our good friend Wayne has had the same problem. And Margaret and Wayne were the ones we were entertaining, so all was good!!

    With Steve’s acid reflux, we cannot have any onions, garlic, citrus fruit or any peppers, which actually makes dishes easier to prepare because you don’t have all the chopping and prep of those items! Easy peasy.

    This recipe produces THE most tender succulent chicken thighs with a wonderful crispy skin. The cast iron pan frying of the thighs, skin side down, with a weight on top, plus the broiling at the end produces the super crispy skin and the braising in the oven creates super tender, juicy meat.

    Marinated artichokes always seem like they should be so good, and then I try them and I don’t like the taste of the oil marinade they are in, do you? But this recipe FINALLY puts these babies to good use. I mean really good use so I can no longer speak disparaging about them.


    8 skin-on, bone-in chicken thighs (3 3/4 pounds)
    Sea salt
    Freshly ground pepper
    1 tablespoon extra-virgin olive oil
    15 ounces marinated artichoke hearts, plus 1/4 cup brine from the jar
    1 cup Castelvetrano olives
    6 rosemary sprigs
    1 cup chicken stock or low-sodium broth
    1/2 cup semidry sherry, such as amontillado
    1 tablespoon Asian fish sauce

    Preheat the oven to 375 degrees. Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid to weigh it down and get the skin very crisp cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer the thighs skin side up to a large baking dish or a Le Creuset Dutch oven. Repeat with the remaining chicken. Scatter the artichoke hearts, olives, and rosemary in the baking dish.

    Pour off the fat from the skillet. Add the artichoke brine, stock, sherry and fish sauce bring to a boil. Stir in 1 teaspoon of salt, then pour the mixture around the chicken. Cover tightly with a lid or foil and braise in the oven for 45 minutes, until the chicken is very tender.

    Uncover and increase the oven temperature to 400 degrees. Roast the chicken for 10 – 12 minutes longer, until the skin is crisp.

    Discard the rosemary stems if you can. Transfer to plates and serve with LOVE.

    Thanksgiving is THURSDAY. We all have much to be grateful for and we pray that we can keep our country whole, and replace all hate with love.

    I’m sure you all have been collecting your recipes for the big day. I am NOT cooking – which is a little bittersweet. It is my favorite holiday and I love to cook the meal but my brother Steve and his wife, Trish, have graciously invited all of my family, including our new daughter-in-law’s parents, to their home in Greenwich for what I know will be a very delicious feast paired with amazing wines as he is a Certified Sommelier (and here is his Wine and Food Pairings blog) and they always roll out the red carpet. Like maybe even starting with Russian Beluga Caviar. Yes! I told you we have much to be grateful for!

    My complimentary Thanksgiving e-book of recipes and step-by-step process.

    A few years ago I created a Thanksgiving cookbook with an entire day-by-day schedule to follow to achieve maximum results. You can download it here as an interactive PDF. No charge of course – I hope you enjoy it!! And here’s a simple recipe for Candied Yams that’s a terrific dish to grace your table.

    And meanwhile, our holiday box of MARY’s secret ingredients is a doozy – valued at more than $47.00!! The cost is only $34.00, including shipping, and makes a great gift for all your foodie friends, even for yourself. So order several several and start making memorable meaIs you’ll be very proud of with the amazing recipes I have been working on using all of these new and interesting products. It will start shipping on December 5th, just in time for the holidays!!

    Venetian Braised Artichoke Bottoms

    On our recent trip to Venice, we noticed that artichoke bottoms, or tondi di carciofi, were offered on many restaurant menus as a vegetable side dish or contorno. These bottoms were quite large, and sautéed or braised until very tender. We usually visit Venice in the spring or early summer when the tiny violetta artichokes, or purple artichokes are found, and these smaller artichokes are cooked whole. Upon visiting the always inspiring Venice market, I noticed that many stalls had crates of large artichokes imported from France, and the stall owners were trimming these chokes completely down to the bottoms which they then stored in acidulated water and sold.

    I will admit that if I see artichokes on a restaurant menu, and I know they are fresh, I have to order them. When artichokes are in season, I also buy artichokes at our local markets a few times a week to cook at home. Here in Umbria, artichoke season has been over for months so I was very excited to be able to enjoy fresh artichokes once again. I ordered these tondi di carciofi a few times on our trip to Venice and decided I wanted to bring some home with me as well. On the morning we were leaving Venice, we made a stop at the market and bought a selection of fresh seafood, mixed seasonal mushrooms, and some of the artichoke bottoms which were sold as five for four euros. Artichokes will change color, turning an unattractive brown when exposed to air, so do keep them in acidulated water to retain their natural color.

    Venice Market

    10 Things to Do with Jarred, Marinated Artichokes

    One of the most fascinating things about poking around people's pantries (oh, like you don't do that. ) is finding those go-to ingredients they always have around, the ones you would never think to keep on hand but are as essential to them as olive oil. For restaurant and drinks editor Andrew Knowlton, it's brown cheese (his wife is Norwegian, okay?) for Tertulia chef Seamus Mullen, it's sherry vinegar for editor Matt Gross, it's dried chiles of all kinds.

    Enter our collectively felt gem of a pantry good: marinated artichokes. We're talking about either jarred artichokes or the ones you find at your supermarket's salad bar, not canned ones. The jarred stuff is almost always marinated and, thus, flavorful canned artichokes are flavorless and soggy. So go for glass. And then do this with them:

    Artichoke Hearts and Braised Sausage Ingredients

    This recipe uses easy to find ingredients and when combined, makes an extraordinary dinner for one or more.

    • extra virgin olive oil
    • garlic
    • red onion
    • marinated artichoke hearts
    • red pepper flakes
    • lemon juice
    • fresh parsley
    • basil
    • sweet Italian sausage links
    • white wine
    • chicken stock
    • penne pasta

    Begin by cutting the sausage links into small bite-size chunks, then set aside.

    Next, in a large frying pan, add olive oil and red pepper flakes and heat for one minute on medium heat. Add onions and sauté until softened.

    Add chopped garlic and and sausage. Fry for about 10 minutes or until cooked through, pink color gone.

    To the pan, add drained marinated artichokes along with the rest of the other ingredients, except butter and pasta. Cook for 10 minutes on a simmer and stir constantly.

    Finally, add butter and pasta. Stir well and heat through for another five minutes. Remove from heat, serve hot. Enjoy!

    For more delicious easy dinner ideas, be sure to check out Wisconsin Homemaker’s Recipe Section and these skillet favorites:

    Braised Artichokes

    Ingredients US Metric

    • 8 medium artichokes (not large and not small)
    • 2 smallish lemons, preferably organic, cut in half
    • Sea salt
    • 1/2 cup plus 3 tablespoons extra-virgin olive oil
    • 1 tablespoon coriander seeds
    • 1 teaspoon white peppercorns
    • 2 tablespoons fresh lemon juice
    • Freshly ground black pepper
    • 1/2 cup whole raw or blanched almonds, toasted and roughly chopped
    • 1/3 cup chopped flat-leaf parsley leaves


    Trim and discard the outer leaves and the fibrous stems from the artichokes. If desired, peel away enough of the remaining inner leaves to reveal the pale yellow leaves toward the heart of the artichoke. Also if desired, you can trim the ends of the stems and peel the stems to reveal their pale flesh.

    Grab a small knife and cut about 2/3 from the top of each artichoke and remove the hairy-looking choke with a small spoon or melon baller. Rub each artichoke with a halved lemon and then place the artichokes in a pot filled with cold water and the juice of the other lemon (the lemon prevents the artichokes from browning).

    When all the artichokes are prepared, pour off the lemon water and cover the artichokes with enough fresh cold water to submerge them. Add enough sea salt so the water tastes salty. (For every 4 cups water there should be a good teaspoon salt.) Toss in 1/2 cup olive oil, the coriander seeds, and the peppercorns, cover the pot with parchment paper and bring the liquid to a boil. Then reduce the heat to a very gentle simmer and cook until the artichokes are tender, another 8 to 10 minutes if you trimmed all the outer leaves or, if you left most of the leaves intact, another 40 or so minutes. The best way to test for doneness is by pushing a paring knife or skewer into the thickest part of the artichoke to test for resistance the artichoke should be tender but with a slight firmness because it will continue to cook a little as it cools in the liquid. Remove the pot of braised artichokes from the heat and let cool slightly. Drain the artichokes, reserving the cooking liquid for soup, if desired.

    Meanwhile, in a small bowl, mix together 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, and 1 tablespoon cooking liquid from the artichokes. Season the dressing with a little salt and pepper to taste, then add the almonds and chopped parsley and mix well.

    Drizzle or drench the braised artichokes with the lemon vinaigrette. Serve warm or at room temperature.

    Recipe Testers' Reviews

    Irene Seales

    Living so close to the self-proclaimed artichoke capital of the world, you might think I've tried every possible way to cook artichokes by now, but this braised artichokes recipe was a completely fresh approach—one that I will make again and again. Honestly, I'm usually thrilled just to steam a large artichoke and enjoy it, leaf by leaf, with a bit of fresh mayonnaise, devouring every bit of the tender flesh. But this is a recipe you could share and serve to guests if you aren’t too greedy.

    For this recipe, you really do want medium artichokes. Large ones will have developed much more choke to remove, and the tiny baby ones—you know, those irresistible 10-for-a-dollar ones during the height of the season—are too small once you remove the outer leaves. I found that a sharp melon baller tool worked as well if not better than a paring knife for removing the interior choke portion. Prepping these doesn’t take much time—maybe half an hour, being meticulous. I used a medium oval enameled cast-iron Dutch oven and covered the artichokes in 5 cups brine with the spices and olive oil, then placed a trimmed piece of parchment over the whole thing. Once it came to a boil, I reduced to a simmer and set the lid slightly ajar to help keep in the heat. The artichokes were done in just over 8 minutes. I let them cool slowly in the pan and served them lukewarm as part of a meatless Monday dinner. The dressing can be prepped either at the last minute or while the artichokes are cooking. I quartered them and drizzled the lemon vinaigrette over them on a bed of orzo with some braised greens. This could be a nice first course for guests, made ahead and left to cool. The entire trimmed and cooked artichoke is edible. I used toasted almonds that were already sliced and Meyer lemons (I used 3 since they were smaller). I used cilantro because we had accidentally brought it home in place of parsley, and even though my spouse is not a huge cilantro fan, he liked it. I really recommend using a melon baller to remove the interior choke then peeling the stems. My only regret is that I had no immediate use for the resulting vegetable stock (I often use artichoke water for cooking rice or pasta), and with the oil and spices, it was especially nice.

    Linda Pacchiano

    I love artichokes. What really makes this braised artichokes recipe special is the lemon vinaigrette. I didn’t remove as many artichoke leaves as the recipe suggested because I think that’s a bit of a waste since most of the leaves on an artichoke have an edible portion on them. I usually remove only the tough outer leaves. I also wait until the leaves have been peeled off before I remove the choke and eat the heart. I find it rather difficult to correctly clean out the entire choke before the artichoke is cooked, and it's no problem to eat the leaves with the choke intact. Holding the artichokes in acidulated water is essential since they brown very quickly. Because I kept more leaves on the artichokes, they took about 40 minutes to become tender. The lemon vinaigrette is very easy to prepare and greatly enhances the artichoke—much healthier than hollandaise, a fairly standard accompaniment for artichokes. These artichokes are good served warm or at room temperature.

    Watch the video: Κότσι με πατάτες στον φούρνο. Συνταγή του Λευτέρη Λαζάρου (July 2022).


  1. Hakem

    This is the excellent variant

  2. Jasontae

    It's just a bomb !!!

  3. Othman

    I like this idea, I fully agree with you.

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