Ingredients:
2 large artichokes
1/4 cup extra virgin olive oil
1/4 cup white wine
1 cup water
1 cup chicken broth
2 tablespoons butter
fresh thyme, chopped
fresh parsley, chopped
garlic, slivered
freshly ground salt and pepper
Directions:
Trim tops of artichokes just to choke.
Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot.
Place prepared artichokes in pot just large enough to hold.
Pour 1/4 cup each olive oil and white wine over artichokes.
Sprinkle chopped parsley and thyme over artichokes.
Pour chicken broth and water over chokes and top each with 1 tablespoon of butter.
Salt and pepper top of each choke and cover pot.
Simmer chokes until tender (approximately 30-45 minutes).
Serve the remaining sauce in bottom of pot as dipping sauce.
Add a little more water if necessary should the liquid evaporate too much.
NOTES: I remove chokes after cooking.
The artichokes are much more tasty should you put them refrigerator in braising sauce for a day– better in two days or more.
Also ideal to serve hollandaise made with braising sauce.
I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.
Servings: Serve
Time preparation: 15 min.
Time total: 60 min.