Braised Artichokes with Tomatoes and Garlic

Published May 1, 1994.

Why this recipe works:

For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necessary. Braising, which combines browning and simmering,… read more

For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necessary. Braising, which combines browning and simmering, also produced very flavorful artichokes. However, this method involved more work than steaming, since we first had to sauté the artichokes, then deglaze the pan, then simmer the artichokes in liquid.

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Serves 4 as an appetizer or side dish

An enamel-coated cast iron pot works best for sealing in the moisture and ensuring even heat distribution.

Ingredients

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