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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Low Protein Appetizers Side Dishes Vegetables Easy European Finger Food Spring Dietary Low Sodium Seasonal Low Calorie Low Carb Low In Something Number Of Servings Presentation

Braised Artichokes

I developed this recipe for artichokes after having tired of simply steaming or boiling them and serving with vinaigrette. It's taken me about 5 years to finally develop this recipe and it's become a family favorite.

Steps

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.
Serve the remaining sauce in bottom of pot as dipping sauce.
Add a little more water if necessary should the liquid evaporate too much.
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.

Ingredients

artichokes, extra virgin olive oil, white wine, water, chicken broth, butter, fresh thyme, fresh parsley, garlic, salt and pepper