Side Dish
White Wine-Braised Baby Artichokes
Trim away the tough leaves before cooking and use a snug pan. The artichokes are ready when a knife slips easily into their bases, with no tough outer leaves remaining.
- Yield
- 4 side servings
- Cuisine
- French-inspired
Bring it to the table
Trim down to tender leaves
Baby artichokes still need trimming. Remove tough outer leaves, shorten the tops and peel the stems before halving and checking for any fuzzy choke.
At the table
Serve warm or chilled with a little of the cooking liquid as a vegetable side.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 8 baby artichokes
- 1 lemon — juice, for the holding water
- 4 tbsp extra-virgin olive oil — divided
- 1/2 small onion — finely diced
- 2 cloves garlic — thinly sliced
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/8 tsp whole black peppercorns
- 180 ml dry white wine
- 1 thyme sprig
- 1 bay leaf
- 2 parsley stems
- water — as needed for braising
- salt — to taste
A few useful notes.
Four side portions are a home serving suggestion.
Cooking time varies with artichoke size and trimming.
This version contains white wine; cooking is not a promise of complete alcohol removal.
The cooking plan
How to make White Wine-Braised Baby Artichokes.
Prepare a bowl of cold water with the lemon juice. Remove tough outer artichoke leaves, cut away the firm upper leaf tips, trim and peel the stems, and halve the artichokes. Remove any fuzzy choke. Place trimmed pieces in the lemon water as you work, then drain before cooking.
Warm half the oil in a snug, heavy saucepan. Add the fennel seeds, coriander and peppercorns and stir briefly until fragrant without burning.
Add the onion and garlic and cook gently until softened without browning. Add the remaining oil and drained artichokes, then the wine, thyme, bay and parsley stems.
Add only enough water to barely cover the artichokes. Cover with a close-fitting lid or parchment circle and simmer gently, stirring or turning occasionally and adding a splash of water if the pan is drying.
Start checking after about 15 minutes and continue until a small knife slips easily into the bases and the leaves are tender. Remove the herb stems and bay, season to taste and serve with a little cooking liquid.
If serving later, cool in a shallow container and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. This is a cooked vegetable dish for prompt use, not a preserving or canning method.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
White Wine-Braised Baby Artichokes
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Ingredients
- 8 baby artichokes
1 lemon juice, for the holding water- 4 tbsp extra-virgin olive oil divided
- ½ small Onions finely diced
- 2 cloves garlic thinly sliced
- ½ tsp fennel seeds
- ½ tsp coriander seeds
- ⅛ tsp whole black peppercorns
- 180 ml dry white wine
- 1 thyme sprig
- 1 bay leaf
- 2 parsley stems
- water as needed for braising
- salt to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Prepare a bowl of cold water with the lemon juice. Remove tough outer artichoke leaves, cut away the firm upper leaf tips, trim and peel the stems, and halve the artichokes. Remove any fuzzy choke. Place trimmed pieces in the lemon water as you work, then drain before cooking.
- Warm half the oil in a snug, heavy saucepan. Add the fennel seeds, coriander and peppercorns and stir briefly until fragrant without burning.
- Add the onion and garlic and cook gently until softened without browning. Add the remaining oil and drained artichokes, then the wine, thyme, bay and parsley stems.
- Add only enough water to barely cover the artichokes. Cover with a close-fitting lid or parchment circle and simmer gently, stirring or turning occasionally and adding a splash of water if the pan is drying.
- Start checking after about 15 minutes and continue until a small knife slips easily into the bases and the leaves are tender. Remove the herb stems and bay, season to taste and serve with a little cooking liquid.
- If serving later, cool in a shallow container and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. This is a cooked vegetable dish for prompt use, not a preserving or canning method.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why do the artichokes need so much trimming?
The tough outer leaves and stem skin do not become pleasant to eat simply by braising. Trim until the remaining parts are tender.
Is this a jarred preserve?
No. Refrigerate promptly and use within 3–4 days.
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