Braised Artichoke Hearts Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings8
Main Ingredient


 Bacon slab6 Ounce, sliced 1/4 inch thick and cut crosswise into 1/4-inch strips
 Olive oil1 Tablespoon
 Carrots2 Small, thinly sliced
 Celery ribs2 Small, thinly sliced
 Onion1 Small, thinly sliced
 Garlic5 Clove (25 gm), minced
 Artichoke bottoms16 Small, uncooked, with trimmed stems attached
 Dry white wine1 1⁄2 Cup (24 tbs)
 Fresh thyme/1/4 teaspoon dried1⁄2 Teaspoon
 Bay leaf1 , crumbled
 Salt1⁄4 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon


1. In a large, deep, nonreactive skillet or flameproof casserole, saute the bacon in the olive oil over moderately high heat until browned, 3 to 4 minutes.
2. Add the carrots, celery, onion and garlic, reduce the heat to moderate and continue cooking until the celery and onion are softened but not browned, 2 to 3 minutes.
3. Place the artichokes stem-up in the skillet. Add the wine, thyme, bay leaf, salt, pepper and enough water to barely cover the bases of the artichokes. Bring to a simmer, cover and cook over moderately low heat until the artichokes are tender enough to be pierced easily with a knife, about 20 minutes.
4. Serve the artichokes in plates with the bacon, accompanying vegetables and some of the cooking liquid.