Wine-Braised Artichokes

Wine-Braised Artichokes

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  • Prep Time


  • Total Time


  • Servings



  • 4

    whole artichokes

  • 1

    whole lemon

  • 4

    large garlic cloves, smashed

  • 2

    bay leaves

  • ½

    t coarse salt

  • 2

    T extra virgin olive oil

  • ¾

    c dry white wine


Snap off any small leaves on the stem and one or two rows of darker green leaves of each artichoke, until you reach the lighter green leaves underneath. Cut off and discard the top third of each artichoke (about 1 1/2 in). Using a vegetable peeler or sharp paring knife, cut about 1 inch of the stems, then pare off the tough outer skin of each stem. Halve the artichokes lengthwise. With a paring knife or sharp spoon, carefully scoop out the fuzzy choke just above the stems. Place the 8 artichoke halves cut-side down in a large Dutch oven; place 2 lemon halves on top. Add garlic, bay leaves and salt. Drizzle olive oil over artichokes. Pour white wine over and bring to a boil; cover pan and reduce heat to medium. Braise 22 mins, or until tender. Uncover; raise heat to med-high and cook 5 mins longer, until the wine evaporates. Serve hot with melted butter or chilled with a flavored mayonnaise.


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