Braised artichokes

[DeadHeadHorn]

I made these last night and they were pretty damn good. I prepped the artichoke hearts, but if you want to eat the 'chokes whole, that would work as well. The leaves soak up the flavor and you can separate the hearts after you braise them if you like:

1/2 C olive oil
1/2 C fresh-squeezed lemon juice
4 cloves garlic, minced (or to taste)
2 tsp. fresh rosemary, chopped

Bring to a boil in a small saucepan and remove from heat. Place artichokes in braising pan, pour in marinade (make sure you dip artichokes completely in braising liquid) and cover pan.

Cook in oven at 375 for about 45 minutes, or until hearts are tender.

I took the hearts and put them in a pasta with some more olive oil, garlic, sun-dried tomatoes, and Parmigiano-Reggiano. Paired with a nice white it was a pretty good meal.

 

[GakFoo]

thanks for posting that.

i have two beautifucl artichokes from central market ive had fora couple days i've been trying to figure out what to do with. problem solved

 

[DeadHeadHorn]

Yup, no problem. I'd never prepped artichokes before, so it was a bit of a trial by fire, but it worked out.

Just snap the rough, outermost leaves off (I'd go two or three layers in) and cut off about an inch from the top. Then braise as described. I kinda wasted the leaves, which I regret, because I cut them all the way down to the heart. But the hearts turned out great, so take that for what it's worth.

Also, for the pasta sauce, I sauteed some garlic in olive oil, added some vegetable stock (half cup) and threw in a bunch of spinach. Then I added the sun-dried tomatoes and artichokes and tossed it all in with the pasta (including the braising liquid).

Yum.