One of the delights of spring: artichokes. This is a yummy little recipe that I came across to prepare baby artichokes to then be used in any number of ways. They can be sliced and tossed into salads, chopped in to a fine puree for crostini, tossed into a pasta dish, or cut into 1/4’s to nibble as finger food with olives and cheese…imagine the possibilities!
Braised baby artichokes with white wine, thyme, and shallots adapted from Edible Marin and Wine Country, Spring 2010
I recommend doubling or tripling the recipe- they’re a little time-consuming to prepare, but so wonderful to have on hand!
- 12 baby artichokes
- 1 lemon
- 2 Tablespoons extra-virgin olive oil
- 1 large shallot sliced into rings
- 2 cloves garlic, sliced
- 3 sprigs thyme
- 1/2 bay leaf
- 1 cup dry white wine
- 2 Tablespoons kosher salt
Prepare the artichokes by trimming about 1/2-inch off the top and trimming the stems to about 1/2-inch long. Use a paring knife to pare back the tough outer stem. Peel off the outer leaves until you reach the tender inner leaves. Throw away the trimmings. As you work, place the pared artichokes in a bowl of water that has been acidulated with the juice of the lemon.
In a medium saucepan over medium-low heat, add the olive oil. Add the shallots and garlic, cooking gently until they become soft and translucent. Add the bay leaf, thyme and wine. Bring to a simmer. Add the artichokes, salt, and enough water to just cover. Simmer gently until the hearts of the artichokes become tender and can be easily pierced with a knife.
Remove the artichokes from the cooking liquid to cool. Once cool, place them back in their liquid to store until you are ready to use them. Yum!