These braised artichokes, pulled straight from the oven, are golden, tender, and fantastically tasty. Artichoke hearts are baked for an hour, covered in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest.
Types of Artichokes to Use
Depending on your level of ambition, you can choose which type of artichokes to use for this recipe with a few little adjustments. Frozen artichokes are actually great, and make quick work of things, same goes for jarred artichokes in oil. Fresh baby artichokes are a treat, but take a bit more preparation.
- Fresh artichokes: I go into depth about how to prepare artichokes on this page about how to cook artichokes. It’s where you want to start if you’ve picked up some artichokes at a farmer’s market.
- Frozen artichokes: Proceed with the recipe as written. You might need to extend the cooking time a bit.
- Artichokes in oil: A tip here is to make sure you like the taste of any jarred artichokes you’ve purchase before proceeding with this recipe. They’re often marinading in an herbed oil. For this recipe, they’ll come out of the jar soaked in oil, so you can reduce the oil a bit. Or just keep the amount as written, and you’ll have more amazing flavored oil to drizzle on things after baking.
Braised Artichokes: How to Enjoy
Braised artichokes are delicious hot, but they’re equally good at room temperature if you wait a bit, or make them ahead of time. They’re easy like that.
- I love them as part of a Niçoise salad situation.
- These artichokes are wonderful sliced and spread across toasted sourdough or focaccia with a bit of cheese in a sandwich. Same deal with bruschetta. Sheep’s milk ricotta is a favorite combination.
- For a to-go option, put some of the artichokes along with lots of the olive-garlicky goodness from the baking dish, with a good amount of French lentils for a simple lunch.
- They’re a great component in a frittata sandwich.
More Artichoke Recipes
Continue reading Braised Artichokes with Orange on 101 Cookbooks
