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Sondra Bernstein: Braised Baby Artichokes

Braised Baby Artichokes

2 cups dry white wine

½ cup fresh lemon juice

½ cup extra-virgin olive oil plus 1½ tablespoons

1 sprig fresh thyme

3 sprigs fresh flat-leaf parsley

1 bay leaf

5 whole black peppercorns

2 pounds baby artichokes, cleaned and prepped

1 lemon, cut in half

Sea salt and freshly cracked black pepper to taste

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh tarragon

2 tablespoons chopped chives

2 tablespoons chopped fresh chervil 

In a large saucepan, combine the white wine, 2 cups water, lemon juice, 6 tablespoons extra-virgin olive oil, thyme, parsley, peppercorns, and bay leaf. Bring to a boil. Lower the heat and bring the poaching liquid to a gentle simmer. Submerge the cleaned artichokes in the liquid and cook until a knife easily pierces the stems, about 15 minutes.

Remove the pan from the heat and transfer the artichokes with their liquid into a container and let cool. Remove the artichokes from the poaching liquid and set aside. Discard the poaching liquid.

Heat 2 tablespoons olive oil in a sauté pan over medium-low heat. Gently sauté the onions, until translucent, about 7 minutes. Remove the onions to cool. Cut the chilled baby artichokes in half.

To serve:

Season the artichokes with the sea salt, black pepper, and 1 tablespoon extra-virgin olive oil. Divide among six chilled plates and garnish with the fresh herbs.

Food for Thought:

To prepare the baby artichokes, remove the tough outer leaves from the artichokes until you reach the tender light green leaves, rubbing them with the cut lemon as you go to prevent discoloration. Trim the ends and tops and remove any remaining tough or dark green leaves.

Serves 6