Braised Artichokes

Name: Braised Artichokes
Total time: PT0D0H0M
Yield: serves 6-12
Ingredients: 1 ⁄ 2 cup olive oil; 2 cloves garlic; 1 ⁄ 2 cup white wine; 4 large artichokes, outer leaves trimmed, and halved lengthwise; 3 lemons, halved and juiced; Kosher salt, to taste; 4 tbsp. unsalted butter, cubed Freshly ground black pepper, to taste

Serves
serves 6-12

TODD COLEMAN

Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Ingredients

¹⁄₂ cup olive oil
2 cloves garlic
¹⁄₂ cup white wine
4 large artichokes, outer leaves trimmed, and halved lengthwise
3 lemons, halved and juiced
Kosher salt, to taste
4 tbsp. unsalted butter, cubed Freshly ground black pepper, to taste

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Instructions

Step 1

Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic; cook until golden brown, about 3 minutes. Add wine, artichokes, lemon juice and spent halves of the lemons, salt, and 10 cups water; boil. Reduce heat to medium-low; cook until artichokes are very tender, about 30 minutes. Transfer artichokes to a serving platter and keep warm. Discard all but 2 cups cooking liquid; return pan with liquid to medium-high heat. Add butter; cook until sauce is thickened, about 15 minutes. Season with salt and pepper; spoon sauce over artichokes to serve.