Easy Braised Artichokes Food

BRAISED ARTICHOKES

Steps:

• Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
• Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
• Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

"NO FUSS" EASY BAKED ARTICHOKES

Steps:

• Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.
• Spread artichoke petals open as far as possible without snapping.
• Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
• Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
• Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).
• Remove from oven and remove wrapping.

ARTICHOKES BRAISED WITH GARLIC AND THYME

Steps:

• Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
• Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
• Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
• Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.

BRAISED ARTICHOKES

Steps:

• 1. Heat the olive oil in a heavy saucepan over medium heat.
• 2. Add the garlic and sauté, stirring, for about 30 seconds.
• 3. Add the artichokes and toss until they're coated with oil.
• 4. Add the wine, mint or thyme, salt, and pepper. Bring to a boil.
• 5. Cover, reduce heat to medium-low, and simmer for 20 minutes.
• 6. Discard the thyme (if using).
• 7. Transfer the artichokes to a plate, drizzle them with pan juices, and serve.

BRAISED ARTICHOKES

Steps:

• Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.

EASY BRAISED ARTICHOKES

Steps:

• Preheat the oven to 400 degrees F.
• Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke.
• Cut each artichoke in half, from stalk to tip, and remove the choke with a spoon or paring knife. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep them from browning while they are cooking.
• Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices, holding the garlic clove in half as you turn them.
• Pour the chicken stock around the sides, about 1/4 to 1/2 inch of stock should be in the bottom of the baking dish.
• Drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.

SO EASY BRAISED ARTICHOKES

Steps:

• 1. Snap off tough outer leaves from the bottom of the artichoke. If the artichoke has a long stem attached, just trim off the bottom of the stem. This is very delicious, too
• 2. Cut each artichoke in half, lengthwise.
• 3. Take a spoon and remove the "choke" from the heart of the artichoke (the very fine inedible area right above the heart)
• 4. In a skillet on med-high heat, add either the olive oil, the butter or a combination of both and let melt.
• 5. Add the trimmed artichokes, meaty side down and let them get nicely browned.
• 6. Once browned, add either chicken broth or white wine or a combination or whatever other flavor you may like to the pan and then cover until the artichokes are tender and braised, about 20-25mins.
• 7. Remove the artichokes and make sure there is some liquid in the bottom of the and reduce to a nice sauce and silken it with a pat of butter.
• 8. Pour the sauce over the artichokes and ENJOY!

EASY BRAISED ARTICHOKES

Steps:

• Preheat the oven to 400 degrees F.
• Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke. Then cut each artichoke in half, from stalk to tip, and remove the choke with a spoon. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep from browning.
• Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices. Pour the chicken stock around the sides, drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.