Raise your hand if you love artichokes! Usually I prepare mine steamed, with a little balsamic mayo for dipping. But this braising method is quickly becoming a favorite.
Quartered and prepped artichokes are braised in white wine and olive oil with shallots, garlic, bay leaves, parsley and mint.
The artichokes are served slightly warm or at room temperature, having marinated in their braising juices. A perfect make-ahead dish.
This dish is inspired by a classic Roman-style braised artichoke. For that dish, more of the outer leaves are trimmed off, and the artichokes are braised until they are completely tender and you can eat the whole thing with a fork and knife.
The globe artichokes we get here in California are larger and tougher than the purple Roman artichokes used in the classic dish. So, we are still braising them, but keeping the leaves on and eating the leaves as if we would with a regular steamed artichoke.
If you want, you can just trim more of the leaves off of the artichokes, until you get to the most tender leaves in the center, and braise the artichokes that way.