CookEat Recipe
Upright Braised Artichokes
Whole artichokes browned upright in olive oil, then gently finished with a little water, alongside their peeled stems.
Method
Steps
Step 1
Gather the ingredients: 4 small tender artichokes with their stems; 4 tablespoons olive oil; Salt and black pepper; 150 ml hot water, plus a little more if needed.
Step 2
Rinse the artichokes. Cut off their stems at the base so the heads can stand upright. Remove only the small tough leaves next to the stems and trim the hard pointed tops. Gently open the inner leaves. Remove any fibrous choke with a small spoon, leaving the tender centre intact. Peel the stems and keep them whole.
Step 3
Stand the artichokes upright in a snug heavy pan and put the peeled stems beside them. Drizzle the olive oil between the leaves and over the stems, and season with salt and pepper. Cover and cook over moderate heat for about 10–15 minutes, moving the pan occasionally, until the bottoms and outer leaves are well browned without burning.
Step 4
Add the hot water, cover again and simmer gently for about 25–35 minutes, until a small knife enters the heart easily and an outer leaf pulls away without resistance. Add a little more hot water if the pan becomes dry. Uncover briefly to reduce excess liquid and serve hot with the stems and cooking juices. Pull off the firm outer leaves and scrape their tender bases with your teeth; eat the tender inner leaves and heart, discarding tough fibres.
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