Braised Artichokes
Fresh Green Globe Artichokes are available now it grocery stores and it’s time to take advantage of their delectable and delicious flavor. While steaming and boiling are the most easy ways to prepare artichokes the following recipe is my personal favorite. See our step by step video for this recipe. 
Braised artichokes:
2 artichokes with stems
2 garlic cloves
several sprigs of fresh thyme
1 large lemon (or 2 small)
2 C of chicken stock
Olive oil
Pour a couple of Tbsp of olive oil in a pan large enough to accommodate both artichokes covered. Turn the heat on medium and wait until the oil is getting hot. Place your artichokes in the pan and turn artichokes by their stems to coat them in the olive oil. Allow the outside leaves to sear (no worries you won’t be eating them anyway) a bit, then add your smashed garlic, juice from one lemon and about ⅔ a cup of the chicken stock. Cover the pan. Cook the artichokes for about 10 minutes making sure that the liquid doesn’t completely go away. Uncover and turn the chokes on another side, add enough chicken stock to keep them going for another 10 minutes. Uncover and rotate again, this time adding more lemon juice and chicken stock for the final 7-10 minutes before you put the lid back on.
Meanwhile make “dipping sauce†from a combo of
2 Tbsp mayo
1/2 tsp of lemon zest
juice from 1/2 a lemon
dash of garlic powder
fresh ground black pepper
Turn off the heat and allow the artichokes to rest for about 10 minutes uncovered until they can safely handled Peel off any leaves on the stem with the cords that come off with them and the bottom round of leaves that show signs of being browned. You can serve each now or slice them in half and discard the purplish choke part (the tiny purple leaves and hair just above the heart). Provide a bowl for discarding the leaves into after they are stripped of their meat.
June 1, 2012
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manx · 
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Tags: artichoke, artichokes, braising artichoke, globe artichoke · Posted in: Vegetables and Side Dishes
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