BRAISED ARTICHOKES

Braised Artichokes.  Sounds a bit scary right?!! Don’t worry, it’s not!  In fact my kids can even make this; that’s how easy it is!  So grab a large pot, some artichokes and let’s get braising!

I’m a simple girl.  My go to method of cooking artichokes is boiling.  It’s how my parents made them growing up and it’s how I do it still to this day 90% of the time.  However, if I want to feel fancy I will do the next best thing! Braising!  Braising can seem kind of scary, admittedly, I used to be scared of the word.  Why? Because it sounds complicated.

According to good ol’ Webster’s Dictionary braising is simply lightly frying (or sauteing) and then letting it slowly stew in a closed container.  Sounds simple enough.  That’s because IT IS.  Braising also locks in all the flavors that you put into the pot making the artichoke so magnificent in flavor.

I suggest when braising artichokes that you get the smallest ones you can find.  You can still use medium to large artichokes, but I like that I can practically eat the entire choke (except for the very tip) with the small ones!  If you purchase larger ones, you will need to adjust the cook time.  Up it another 5-10 minutes and check for doneness.

Artichokes can be eaten warm or cold, whichever you prefer and they keep for about 4-5 days in the fridge!

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BRAISED ARTICHOKES

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4-6

Ingredients

• 1 shallot, diced
• 3 bay leaves
• 1 cup of water (or white wine works too)
• pinch of salt
• 2 cloves garlic, minced
• 4-6 small artichokes, quartered
• 2 tbl fresh rosemary
• 1 tbl fresh parsley
• 1 tbl oil or ghee
• squeeze of lemon
LEMON GARLIC ROSEMARY AIOLI:
• 1 cup mayonnaise
• 1/2 lemon, juiced
• 1 tbl rosemary, finely chopped
• 1 tsp garlic salt
• 1/2 tsp black pepper

Instructions

1. In a large pot, heat up oil or ghee.
2. Once hot, put in your diced shallots. Let cook for 3-5 min then add in your minced garlic.Stir and let cook another 2 min.
3. Add in your water (or white wine) and bay leaves and place quartered artichokes into the pot on top of the shallots.
4. Bring to a soft boil, cover and reduce heat to med-low. Let cook for 20 min.
5. After 20 min, uncover and add in your fresh rosemary,parsley, and squeeze of lemon juice. Cover back up and cook another 10-15 min.
6. Remove and serve with aioli

Notes

Cut your artichokes with a serrated knife. If the water looks low, add a little tiny bit more to the pot.

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Try this fun method of cooking artichokes and let me know what you think in the comments!

Whole30: yes

Paleo: yes