Braised Artichoke
(4 servings)
The combination of artichokes, green garlic, colorful spring onions, and flowering thyme makes a delectable braise.
Trim: 12 small artichokes, or 4 medium artichokes (1½ to 2 pounds)
One at a time, cut off the top third of the artichokes. Pull off the tough outer leaves to expose the light green tender leaves. With a paring knife, trim away the dark green base of the leaves and out layer of the stems and cut off the end of the stem. Cut the artichokes into quarters lengthwise (cut larger artichokes into eighths) and cut out the chokes. To prevent discoloring, rub the cut artichokes all over with:
1 green garlic stalk
1 spring onion
Cut the garlic and onion in half lengthwise and slice thin. In a medium saucepan, warm over low heat:
3 tablespoons olive oil
Add garlic and onion and:
3 or 4 thyme sprigs
Cook gently for about 5 minutes, then add the prepared artichokes. Stir and continue cooking for 2 or 3 minutes.
Season with:
Salt
Fresh-ground black pepper
Add:
¼ cup white wine
¼ cup water
Cover and cook gently for 20 minutes or so, stirring occasionally, until tender and saucy. Taste for salt and finish with:
2 tablespoons extra-virgin oil
Recipe from Alice Waters - The Art of Simple Food
