Braised Marinated Artichokes

Artichokes braised in white wine and olive oil with shallots, garlic, parsley, and mint.

Choose globe artichokes whose petals are closed. They'll be fresher than artichokes whose petals have started to open wide. Frost-kissed artichokes are especially delicious, so even though they may look a little blemished, they'll taste great.

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4.

Ingredients

  • 2 large globe artichokes
  • 1 lemon
  • 1/4 cup olive oil
  • 3/4 cup sliced shallots
  • 3 cloves garlic, minced, about 1 Tbsp
  • 3 bay leaves
  • 1 cup dry white wine (such as a Sauvignon blanc)
  • 3/4 cup water
  • 1 teaspoon salt
  • 3 Tbsp chopped fresh parsley leaves
  • 2 Tbsp chopped fresh mint leaves

Method

1 Prep the artichokes. Prepare a large bowl with cold water. Squeeze half a lemon into the water. Using a serrated knife (bread knife works well for this), cut off the top inch of the artichokes. Squeeze a little lemon over the cut areas to keep the artichokes from turning brown. Use kitchen shears to snip off the thorny tips of the artichoke leaves.

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Use the serrated knife to cut the artichokes into quarters. Use a metal teaspoon to scrape away the hairy choke above the artichoke heart. Remove the small, papery, purplish leaves close to the choke. Rub the cut areas again with lemon. Place the quartered artichoke hearts into the bowl of acidulated water as you finish prepping them.

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2 Heat olive oil on medium heat in a thick-bottomed pot that will hold all of the artichokes tightly in a single layer. (Choose a pot with a tight-fitting lid.) When the oil is hot, add the shallots and sauté for 3 to 5 minutes, until softened. Add the garlic and cook an additional minute.

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3 Add the white wine, water, bay leaves, and salt to the pot. Make sure there is enough liquid to cover the bottom of the pan by 1/4-inch. If not, add more water until there is. Bring to a simmer, and simmer for a minute. Place the quartered artichokes, cut side down in a single layer, in the pot. Bring to a boil on high heat. Cover the pot with a tight fitting lid and lower the heat to medium. Simmer for 20 minutes. (If it looks like the pot is at risk of running out of liquid, add more hot water to the pot.) Then toss with the parsley and mint, turning the artichokes over to coat them with the sauce, cover again, and cook for an additional 5 to 15 minutes, until the leaves are tender and are easy to pull off the artichoke.

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Note that older artichokes may take a longer cooking time (and therefore more water/wine in the pot) to get tender.

Let cool to slightly warm or room temperature. Serve with some of the pan juices and shallots from the braising liquid. Especially good if you make a day ahead, giving the cooked artichokes more time to marinate. Just chill, and return to room temperature before serving.

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Comments

  1. CarolWC

    This looks like a wonderful version and I’ll have to keep my eye out for artichokes on sale. But, what I really want to know is – where did you get that gorgeous pot?

  2. Sues

    I’m always looking for new ways to prepare artichokes… These look so delicious!

  3. Gary

    I am a real fan of artichokes and I will eat them any which way I can other than boiled in water. I devour them raw, braised, steamed etc….But let me say that these are by far the best I’ve ever had and for a couple of reasons. One being that the combination of the wine, shallots, garlic and parsley gives such a delicious taste. Second, I ended up adding a little more of the wine and other ingredients then cooked some Gemelli pasta which I then added to the pot where the chokes cooked in and mixed it with the juice and all. OMG, what a delicious combo. Next time I will cook them as the recipe calls for but will keep the chokes hearts and add them to the pasta. Wowww Elise, that is a perfect spring dish because its even better as a leftover. Thanks for this great recipe.

    • Elise

      Hi Gary, the last time I made these I made some plain penne pasta to with them, to which I added browned butter and some of the wine-cooked shallots from the artichokes. AMAZING. I’m so glad you like the artichoke recipe! Artichokes are at the top of the list of my favorite foods (second only to avocados), and this is just a great way to eat them.

  4. Diane

    All I can say is… Oh, yum. I ave GOT to try this recipe as soon as possible!

  5. Diane

    *have* I sometimes miss letters when typing on my iPad; sorry.

  6. Mallory @ Because I Like Chocolate

    I have never seen this method, I will have to try it!

  7. Joybee

    Yum, yum, yum I can’t wait to see the first artichokes at the store I’ll definitely be trying this. Pinning.

  8. Achille

    This is a very nice recipe but traditional “alla romana” artichokes should not be cut in quarters. Instead they should be filled with herbs ( and if you like, anchovies) and cooked upside down with oil and white wine as you said.

    Anyways I usually cook them as your recipe for a nice side dish and they’re absolutely delicious…. Greetings from italy

  9. Karen

    Oh my, this looks amazing! I would love to have a pot like that someday. What size do you recommend for a family of four? Thank you!

    • Elise

      Hi Karen, you mean a Le Creuset Dutch oven? I think a 5 1/2 quart would probably be the most practical size to own.

  10. Candice

    The herbs/spices of this dish go well with artichokes. Can’t wait to try this yummy dish!

  11. bonnie

    I’m bored with plain, steamed artichokes– this sounds like the perfect antidote! Thanks!

  12. Linda

    Elise, this sounds really good, and I too love artichokes. I’m doing an Italian dinner this week-end for a girlfriend’s b’day dinner and had planned to do artichokes for an appetizer…my usual method of steaming and serving with aioli. Would this work as an appetizer or is it best served as a side dish? Many thanks!

    • Elise

      It will work as an appetizer too, though because the artichokes marinate a bit in the braising liquid that has oil, the leaves are more oily than if they had just been steamed.

  13. Steve-Anna Stephens

    Wow, these are amazing! They are so flavorful prepared with the wine, garlic, herbs and shallots. My artichokes weren’t terribly large, so I used three.

  14. Ivona

    These look delicious! I’m kind of ashamed to say I’ve never cooked (and probably never eaten) fresh artichokes. Although I’ve been cooking for a good 30 years, and love vegetables of all sorts prepared a variety of ways, my only experience with artichokes is canned ones for dip, and the occasional chunk in some pasta when we eat out (which must be canned as well, because I can’t say there has ever been anything which appeals to me about them). Last week I saw some really pretty ones in the grocery store, and was tempted to get them, but had no idea what I would do. This has given me the inspiration I need to just go ahead and buy some next time!

    • Elise

      Hi Ivona, if you’ve never cooked or eaten fresh artichokes before, I recommend starting with just steaming them and eating the petals and heart with mayo or melted butter as is outlined in this post: How to Cook and Eat an Artichoke. They’re very good that way, and the prep is minimal. Prepping artichokes for the Roman-style braised method is a little more difficult and helps if you have an understanding of the basic anatomy of an artichoke.

  15. TONY KIRK

    HOW IS THIS DISH SERVED — DO WE STILL EAT ONLY THE INSIDE FLESH ON THE INSIDE OF EACH LEAF? — I LOVE THE STEAMED VERSION WITH A BALSAMIC DIP BUT HAVE NEVER HEARD OF THIS TECHNIQUE WHICH SOUND REALLY GOOD — THANKS FOR YOUR ADVICE —

    • Elise

      Hi Tony, you eat it the same way as steamed artichokes, just the inside flesh of the petals, until you get really close to the heart, then you can eat the whole petals because they are tender enough. Then you can eat the heart and stem.

  16. Kathryn Tobias

    It is so unnecessary to do all that prep. I’m from Hollister CA, not too far inland from Castroville, where the artichokes are grown. Sure, you can do it if you want, but why? You don’t need to cut off the top, you don’t need to cut off the tips.

    • Elise

      Well, yes, it is unnecessary to cut them, but we cut off the top to help the steam and braising liquid penetrate the artichoke petals better. And we cut the tips because not only do they look prettier that way, you have less chance of poking yourself with a thorny tip before the cooking softens the tips.

      • Bigmouth

        I’ve never cut off the tops and they cook just fine. Never once have I been pricked by the thorns. Unless you are stuffing them, this strikes me as a waste of time and effort.

  17. Janny

    Many years ago I had the good fortune to live in Pacific Grove, CA for a year.
    We would drive to Castroville to buy a ‘baker’s dozen’ of the most beautiful big, fresh-from-the-field artichokes — for $2.00. Really!

    I had never had artichokes before then and I’ve loved them ever since.

    These look delicious!

  18. Alanna

    Oh Elise, these look and sound superb. I usually eat my artichokes the same way you do – steamed, with mayonnaise mixed with tamari. But this looks like the perfect way to break out of my artichoke rut. Thanks!

  19. Carol

    I too, was stuck in the “boil-in-oil-water-and-lemon” rut of artichoke preparation. This recipe is such a nice change, and it is, in a word, FABULOUS!! Thank you so much for sharing this excellent recipe! Both my husband and I LOVED them! This one is a keeper! :D

  20. Shay Sears

    I’ve been making artichokes for many years and I’ve just found the best way to prepare them. After bringing to a boil I covered them and put them in the oven at 275 for 2 hours. They were perfect. My husband freaked out. You’re a genius!

  21. Maggie Unzueta @ Mama Maggie's Kitchen

    YUM! Love artichokes. Let me change that to LOVE ARTICHOKES! :)

  22. Sherie Robins

    I’m originally a Californian and have grown up eating artichokes every which way, but I’ve moved to Arkansas now and am introducing my husband to the joys of some of my favorite California foods. I must say Elise that many of your recipes have become his favorites, but this artichoke recipe is by far at the top of the list. I’ve made them simply braised with a mayonnaise/Dijon sauce for dipping and gave him the famous Palace Court salad with shrimp since Dungeness crab is unheard of here, but this one recipe above all others is his favorite.