These are really a great appetizer. If you want to make them 100% vegetarian, use veggie stock…I use my standard chicken stock…either way..they’re chock full of flavor. Use full-sized artichokes, or as i did here…baby artichokes. So wonderfully Tuscan, and so easy to make!
Italian-Style Braised Artichokes
- 1 lemon halved
- 4 artichokes
- 1/2 cup fresh bread crumbs
- 1/2 cup grated Romano cheese
- 4 garlic cloves minced
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh thyme chopped
- 2 oil-packed anchovy fillets mashed into a paste with the back of a fork
- Salt and pepper to taste
- 6 tbsp good olive oil
- 1/4 cup nice dry white wine Chardonnay works well
- Squeeze the juice from the lemon halves into a bowl of cold water and then add the lemon halves back into the bowl.
- Then, working 1 at a time, using a paring knife, cut off the stem end of each artichocke.
- Separate the leaves slightly with your fingers and pull out the purple and yellow leaves from the center...exposing the fuzzy choke.
- Use a sharp knife to pull out the inards, or the choke.
- In a bowl, sitr together the bread crumbs, cheese, garlic, oregano, thyme, anchovies, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add 4 tablesppons of the olive oil. Mix well.
- Remove the artichokes from the lemon water, reserving the water.
- Spoon the stuffing into the center of the artichokes, dividing it evenly.
- Place the stuffed artichokes upright in a Dutch oven, or large skillet, with a thightly fitted lid.
- Pour the wine around the artichokes and add enough of the lemon water to reach a depth of about 1 inch.
- Add the lemon halves to the pot.Drizzle the tops of the artichokes with the remaining 2 tablespoons of oil.
- Cover and bring to a boil over medium high heat.
- Reduce heat to medium low and cook until artichokes are tender, about 40 minutes.
- Use a slotted sppon to transfer the artichokes to a platter.
- Serve warm, or at room temperature.