Braised Baby Artichokes

Recipe by: Diane Rossen Worthington | from The Cuisine of California

Cookstr

Course: Appetizer, Side Dish

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Moderate

Photo by: Joseph De Leo

The town of Castroville, located in the central Salinas Valley of California, produces and ships more artichokes than any other place in the United States. It is sometimes called “The Artichoke Capital of the World.” This recipe uses baby globe artichokes. Their tough outer green leaves are removed, and the chokes are quartered before braising. Tender and moist, they are a good choice to accompany Grilled Veal Chops with Rosemary. You may also serve them chilled as an appetizer or first course.

Yield: Serves 4

INGREDIENTS

1½ pounds baby globe artichokes (about 16)
2 tablespoons olive oil
2 medium shallots, finely chopped
1 pound plum tomatoes, peeled, seeded, and coarsely chopped
2 medium cloves garlic, minced
1 cup dry white wine
1 teaspoon finely chopped fresh rosemary, or ½ teaspoon dried
2 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh basil, or ½ teaspoon dried basil
1 teaspoon finely chopped fresh oregano, or ½ teaspoon dried oregano
1 teaspoon finely chopped fresh thyme, or ½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon finely ground pepper

Directions

1. Clean artichokes by removing all green outer leaves and trimming ¼ inch off top and bottoms. Cut artichokes in quarters so they are a uniform size.

2. In a large skillet, heat olive oil over medium heat. Add shallots and sauté for 2 minutes, or until softened.

3. Add artichoke quarters and continue sautéing until lightly cooked on all sides.

4. Add tomatoes, garlic, wine, and herbs. Bring to boil. Partially cover and simmer for 45 minutes to 1 hour over low heat, stirring occasionally, until artichokes are tender when pierced with a fork. Add salt and pepper and taste for seasoning. Garnish with fresh parsley and serve immediately.

Notes

May be kept for up to 1 day in refrigerator. Serve chilled as a first course or as part of a variety of vegetable salads. Taste for seasoning, as chilling may reduce their piquancy.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 219kcal (11%)

Calcium 106mg (11%)

Vitamin C 38mg (64%)

Vitamin A 65mcg RAE (2%)

Potassium 994mg

Magnesium 125mg

Protein 7g

Sugar 5g

Fiber 11g

Total Carbohydrate 26g