Braised Artichokes

Carciofi Brasati

Cooking With Nick Stellino
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Ingredients:

6 tbsp. Olive oil
1 medium size white onion thinly sliced
8 garlic cloves thickly sliced
¼ tsp. Red Pepper flakes
6 fresh artichokes cleaned and cut in quarters
¼ tsp. dry thyme
1 cup white wine
2 cups of chicken stock or vegetarian stock
2 tbsp. fresh chopped parsley.
Salt and Pepper (optional)

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Serves 6
Printable Version
In a wide sauce pan or a 12 inch skillet add the olive oil, the onion, the garlic, the red pepper flakes, and the thyme. Cook for 15 minutes over medium heat, stirring every 5 minutes until the onion and the garlic start to brown.
Increase the heat to high, add the artichokes, and cook stirring well for 3-5 minutes.
Add the wine and cook for 3-5 minutes until reduce by half, stirring well to dislodge the brown bits at the bottom of the pan.
Add the chicken stock and bring to a boil, add the parsley stirring well and reduce heat to simmer. Cover the skillet or the sauce pan with the cover slightly ajar and simmer for 25-30 minutes.
Taste for salt and pepper add to taste. Serve with plenty of fresh Italian bread to dip in the flavorful sauce.
Chef’s Tip - How to peel and quarter fresh artichokes:
Squeeze the juice of a lemon in a large bowl of cold water. Rub your hands with the lemon skins to prevent your skin from being stained. Pull back of the first 5 layers of the tough outer leaves by bending them back one at the time until they snap off. Turn the artichoke upside down and hold it as an Ice-cream cone(Careful of the thorns). Using a sharp paring knife cut away, in a circular motion the dark green peel at the bottom of the choke which is now facing you. Use the same clockwise motion, as if you were peeling an apple. Using this technique peel the dark green bottom of the artichoke which is, at most ,¼ inch thick..
Now let’s get rid of the top part of the tender leaves which hold the spiny thorns. Holding the Artichoke flat on the wood board, using the point of a sharp chef knife, cut a hole in across the width of the leaves about 2-2 ½ inches away from the bottom. This will facilitate slicing off the thorny part of the leaves. Their skin is very resilient and even with a sharp knife, sometimes, it is difficult to cut across in a single motion. We are almost there. Placing the blade of the chef knife into the whole slice off the top of the leaves then cut the artichoke in quarters.
Holding the quartered piece flat on the cutting board, with the cut side facing you, place the point of the knife behind the last row of the purple colored leaves which encase the hairy the center of the Artichoke. With a slow and steady motion, cut off the core. Be careful not to slice off the tender flesh of the Artichoke’ heart. Concentrate on the leaves and cut them off at the base where they are attached to the Artichoke bottoms. Repeat with all the other Artichokes. Place the quartered pieces in the bowl with the water until ready to use.
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