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Braised Artichokes

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(Recipe ID: 216)

Serves 6

Preparation time: 45 minutes; Cook time: 2 hours

Source: Chef Joseph Lowery

A beautiful dish that takes the work out of eating artichokes.


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  • 6 Artichokes
  • 1/2 teaspoon Salt *
  • 2 small Yellow onions
  • 2 Carrots
  • 3 Garlic cloves
  • 2 tablespoons Extra virgin olive oil *
  • 2 tablespoons Unsalted butter
  • 1 to 2 Large tomatoes
  • 1/2 Tablespoon Thyme *
  • 1/8 teaspoon Pepper *
  • 1 Bay leaf *
  • 1 1/2 cups Each chicken broth (or vegetable) and dry white wine
  • 2 Tablespoons chopped parsley


  1. Trim, quarter and remove choke from artichokes.
  2. Bring in a 6 quart pot of water to a boil.
  3. Add salt and artichokes and blanch 7 to 10 minutes.
  4. Remove and drain.
  5. Chop yellow onions and carrots.
  6. Mash garlic.
  7. In a large, heavy casserole, saute onions, carrots and garlic in olive oil and butter until they take on color.
  8. Seed and chop tomatoes.
  9. Add to saute'.
  10. Add thyme, parsley, pepper and bay leaf.
  11. Mix well.
  12. Add broth and wine, then add artichokes.  Recipe can be vegetarian by using vegetable stock.
  13. Cover and simmer 1 to 1 1/4 hours on top of stove or in a 325 degree oven. 

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