ARTICHOKES BRAISED WITH GARLIC AND THYME



Artichokes Braised with Garlic and Thyme image

Categories     Garlic     Herb     Vegetable     Side     Braise     Vegetarian     Quick & Easy     Low/No Sugar     Artichoke     Spring     Vegan     Thyme     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

6 medium artichokes (1/2 lb each)
18 fresh flat-leaf parsley sprigs
1/4 cup olive oil
8 fresh thyme sprigs
1 head of garlic, cloves separated and left unpeeled
1 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon extra-virgin olive oil
Accompaniment: crusty bread
Special Equipment
a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)

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.

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2021-03-24  · Heat 1/4 cup olive oil in pot over medium heat until it shimmers, then carefully add the artichokes, thyme sprigs, garlic, 1/4 cup water, 1/2 teaspoon salt, …

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  • Working with 1 artichoke at a time, cut off and discard the top inch of the artichoke. Using your fingertips, gently pull or pry open the leaves to reveal the center of the artichoke. Using a spoon (or a spoon-like implement such as a melon baller or a pointy-tipped grapefruit spoon), scoop out any sharp leaves and the fuzzy choke from inside the artichoke. You’re looking, beneath all those pointy tips and fuzz, for what’s called the artichoke heart. If the stem of the artichoke is still attached, use a knife to trim it. Place the artichoke in the bowl of lemon water. Repeat with the remaining artichokes. (The trimmed artichokes can be kept chilled in lemon water for up to 8 hours.)
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  • Using a slotted spoon, remove the artichokes, thyme, and garlic to a platter. Add the remaining 3/4 cup water to the pot and bring to a boil. Cook over high heat, stirring and scraping up any brown bits, for 1 minute. Pour the deglazed pan juices (they will be dark) into a small bowl and stir in the extra-virgin olive oil and the remaining 1/2 teaspoon salt. Squeeze the pulp from 2 of the garlic cloves into the juices and mash them into the sauce using the tines of a fork.


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  • Pull off and discard the thick outer leaves of the artichokes by bending them back and pulling them down toward the stem (Remove leaves that are dark green, but do not remove leaves that are green at the top and yellow on the bottom).
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  • Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl.
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