Artichokes look so prickly that you wonder how anyone could eat them. But braise them at gentle heat for a good amount of time, and they turn softer than you can imagine…they literally melt in your mouth!
This classic recipe for braised artichokes has been in my repertoire for many years. I created it several years ago, upon my return from a trip to Tuscany. On that particular holiday, I’d fallen in love with the odd-looking vegetable and couldn’t wait to come home and start experimenting.
These braised artichokes make a rustic-yet-delicate appetizer that’s always a hit at dinner parties. They’re also spectacular when served as an hors d’oeuvre or as part of an antipasti.
One thing’s for sure; I’ll be making these every week until the season has passed…I hope this recipe entices you to do the same.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.