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Braised Artichokes with Fennel and Olives
Ingredients
Makes 4 to 6 servings
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3 tablespoons olive oil
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1 shallot, diced
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2 gloves garlic, smashed
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¼ cup chicken stock
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¼ cup dry white wine
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3 large artichokes, outer leaves and choke removed, halved lengthwise
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Juice of 2 lemons (reserve lemon halves)
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1 large fennel bulb, outer layer removed, quartered and sliced ¼” thick (reserve fronds for garnish)
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¼ pitted brined green olives, halved
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Salt and freshly ground pepper
Procedure
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Set a large skillet over medium heat.
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Add oil. When shimmering, add shallot and stir with a wooden spoon until soft and fragrant, about 3 minutes.
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Add garlic and stir, sautéing another 2 minutes.
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Add stock, wine, artichokes, lemon juice and lemon halves, fennel, olives and 4 cups water or stock. Artichokes should be about three-quarters covered. Baste artichokes with braising liquid.
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Bring to a simmer over medium heat. Reduce to low and cover.
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Braise 60 minutes or until tender (a fork should easily penetrate the artichoke hearts).
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Taste and season with salt and pepper.
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Transfer to a platter and spoon remaining braising liquid over artichokes.
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Garnish with coarsely chopped fronds and serve.
By by Ashley Cuoco of Cuoco Contento