A beloved vegetable in the South of France, artichokes are slow-braised to perfection with aromatic herbs, garlic, white wine, and olive oil, creating a tender and flavorful dish that pairs beautifully with butter or aioli.
Artichokes are a staple in the South of France, often served simply with butter or aioli to highlight their delicate flavor. This method of braising them in white wine, olive oil, and fresh herbs infuses every bite with an irresistible aroma. Tender, buttery, and rich with Mediterranean flavors, these braised artichokes are perfect as an appetizer or side dish. Serve them warm or at room temperature, drizzled with their fragrant cooking juices.
RECIPE:
Serves: 2-4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
2 whole lemons (to preserve the artichokes’ color)
4 large or 12 small artichokes (about 1kg)
1/4 cup flat-leaf parsley, finely chopped
2 tablespoons fresh mint, finely minced
2 tablespoons fresh oregano, finely minced
3 garlic cloves, minced
1/4 cup (60ml) extra-virgin olive oil, plus extra for drizzling
1/4 cup (60ml) dry white wine
Salt and freshly ground black pepper
Preparation:
1. Prepare the Artichokes
Fill a large bowl with cold water and squeeze the juice of 2 lemons into it. This prevents the artichokes from browning while you prepare them.
Trim the artichokes down to the hearts:
Cut off the top portion with a serrated knife and remove the bottom part of the stem.
Peel away the tough outer leaves until you reach the tender, pale-yellow inner ones.
Trim the fibrous outer layer from the remaining stem using a paring knife or vegetable peeler.
If the stem breaks off, don’t worry—it can be braised alongside the hearts.
Use a spoon to scrape out the inedible, hairy choke from the center of each heart.
Transfer the cleaned artichokes to the lemon water, keeping them submerged with a clean kitchen towel.
Infuse with Herbs
In a small bowl, mix together the parsley, mint, oregano, and garlic. Rub the concave side of each artichoke heart with the herb mixture, pressing it into the crevices. Set aside the remaining herbs.
Braise the Artichokes
In a wide, heavy-bottomed pot, add the olive oil and white wine. Arrange the artichokes stem-side up, placing them close together so they sit flat. Sprinkle with salt and black pepper.
Bring the liquid to a gentle simmer over medium-high heat, then reduce to low, cover, and cook for 20 to 30 minutes, or until the artichokes are fork-tender. (Smaller artichokes may cook faster.)
Serve & Enjoy
Remove the artichokes from the pot and place them on a serving platter stem-side up. Drizzle with the cooking juices, a little extra olive oil, and a sprinkle of the reserved herb mixture.
Enjoy them warm or at room temperature with a side of butter or aioli for dipping!