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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
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.
