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Artichokes Braised in Olive Oil
and White Wine



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"Eating an artichoke is like getting to know
someone really well."

~ Willi Hastings

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Academia Barilla
100% Italian
Unfiltered Extra-
Virgin Olive Oil








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La Belle Cuisine


Artichokes Braised in Olive Oil
and White Wine

Food and Wine 2000:
n Entire Year's Recipes from
America's Favorite Food Magazine

Food & Wine Books, Editor in Chief Judith Hill,
2000, American Express Publishing Corp.


“Here’s a way to be sure that the vegetarians at your table have something
hearty to eat, even if thy skip the main dish. These braised artichokes, with
lots of baby vegetables, are just the thing. Feel free to add additional cooked
vegetables, such as Portobello mushrooms, radishes and cucumbers.”

8 servings

1 lemon, halved
8 large artichokes
1/3 cup extra-virgin olive oil
2 medium leeks, white and tender green,
quartered lengthwise and cut
into 2-inch lengths
2 celery ribs, peeled and thinly sliced
1 large onion, halved and thinly sliced
1 large carrot, cut into 1/4-inch dice
4 garlic cloves, thinly sliced
4 thyme sprigs
4 tarragon sprigs
2 bay leaves
Salt and freshly ground pepper
2 cups dry white wine
2 cups water
1/2 pound fresh peas, shelled (1/2 cup)
8 pencil-thin asparagus
1 small fennel bulb, halved lengthwise,
cored and thinly sliced crosswise
2 ounces haricots verts
4 small tomatoes, halved, seeded and finely diced
1/2 cup mixed herbs, such as parsley and chervil
leaves and coarsely chopped chives and basil

1. Squeeze the lemon juice into a large bowl of water. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2
inch of the stem. Using a sharp knife, cut off the remaining leaves at
the top of the heart and peel the base and stem. Using a spoon or a
melon baller, scoop out the furry choke. Add the artichoke to the
lemon water.
2. In a large deep skillet, heat the olive oil. Add the leeks, celery, onion
and carrot and cook over low heat, stirring often, until softened but
not browned, about 20 minutes. Add the garlic and cook until fra-
grant, about 1 minute.
3. Drain the artichokes and add them to the skillet in a single layer. Tuck
the thyme, tarragon and bay leaves in between the artichokes and
season with salt and pepper. Add the wine and water; cover partially
and braise over moderately low heat until tender, about 40 minutes.
Discard the herbs.
4. Meanwhile, blanch the peas, asparagus, fennel and haricots verts separately in boiling salted water until crisp-tender, 5 minutes for
the peas and fennel and 3 to 4 minutes for the asparagus and hari-
cots verts. Using a slotted spoon, transfer the vegetables to paper
towels to drain after they are cooked.
5. Mound the peas, asparagus, fennel and haricots verts in soup plates
and add some of the braised vegetables and liquid. Season with
salt and pepper. Set an artichoke on top and fill with diced tomato.
Scatter the mixed herbs over the top and serve warm.

- Tom Colicchio

Make ahead: The vegetables can be prepared through Step 3
and refrigerated for up to 1 day. Reheat before proceeding.


Featured Archive Recipes:
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Patricia Wells's Artichoke and Basil Ragout

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