Braised Artichokes with Tomatoes and Garlic

Name: Braised Artichokes with Tomatoes and Garlic
Yield: Serves 4 as an appetizer or side dish
Ingredients: 2 tablespoons, olive oil; 4 , large artichokes or 12 baby artichokes, rinsed and trimmed to the heart, then large hearts halved, dechoked, and quartered; baby hearts halved (see illustrations); 3 medium cloves, garlic, minced; 1/2 , small onion, minced; 1/3 cup, dry white wine; 1/4 cup, water; , 1 can (14 1/2 ounces) whole tomatoes, juice drained and reserved for another use; tomatoes halved and seeded; 1/4 teaspoon, dried thyme; , Table salt; 2 teaspoons, minced fresh parsley leaves

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated May/June 1994

Forget the classic method of snipping each leaf, trussing, and then boiling for an hour. Just slice the stem and top, then steam.

SERVES 4 as an appetizer or side dish

TIME 1 hour

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