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