Braised Artichokes are your new summer cooking secret weapon. This bit of food prep will lead to many quinoa salads, antipasto plates, pasta dishes, pizzas, and more. For a quick summer lunch, toss them in a bowl with some cherry tomatoes, mozzarella, olives, and red onion (croutons optional). Serve them alongside a grilled steak. As you can see, the possibilities are endless!
Once you try this homemade version and see how simple (and delicious) it is, you’ll never reach for another grocery store jar of marinated artichokes again.
This recipe comes from Marco’s cookbook Salt to Taste, so if you enjoy this recipe, you’ll love the book!
Serves 4-6
Ingredients
- 2 lemons, halved
- 4 large artichokes
- 1/2 cup exta virgin olive oil plus additional for serving
- 2 large garlic cloves, peeled and crushed
- 1 small peperoncini, minced
- 1 Tbs. dried oregano
- 1 large onion, peeled, halved, and thickly sliced
- 2 fresh rosemary sprigs
- Kosher salt and freshly ground black pepper
- 1/4 dry white wine
- 1/2 Tbs. white wine vinegar
- 1 pouch Brodo (we prefer Organic Chicken or Hearth)
- Sea salt and cracked black pepper
Instructions
- Squeeze the lemons into a large bowl and add about 2 quarts of water. Trim each artichoke, removing from the stem, leaves, and choke and leaving only the bottom. As you work, rub newly exposed bits of the artichokes with a lemon half to prevent browning. Keep the trimmed artichoke bottom in the lemon water until you’re ready to cook them.
- Put the oil, garlic, peperoncini, and oregano in a high-sided skillet and turn the heat on low. Gently warm the oil, cooking until the garlic softens and becomes fragrant, 3-5 minutes
- Add the onion and rosemary and stir to coat with the flavored oil. Season with salt and pepper, and cook over low heat, stirring occasionally, until the onion just begins to soften, about 3 minutes.
- Drain the artichoke bottoms and add them to the pan. Stir and cook over medium heat until the artichokes start to look less raw, about 5 minutes. Add the wine, vinegar, and broth or water. Raise the heat and bring the liquid to a boil, then reduce the heat once more to low. Simmer, partially covered, until the artichokes are tender, about 30 minutes.
- Remove the pan from the heat and allow the artichokes to cool in the braising liquid. Serve warm or at room temperature dressed with oil and plenty of sea salt and cracked pepper. You can also store them in the fridge for a week or so.
