The allium family (including garlic, onions, leeks, shallots, and chives) is well known to even the most basic chef. After all, what pantry is complete without onions and garlic? But these tasty plants are also nutrition powerhouses, packed with antioxidants that have shown potential in the fight against cancer, heart disease, and diabetes.
This week’s recipe for Provençal-style Braised Artichokes features garlic and white wine in a side dish deserving of center stage. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody.
“The only thing I like better than talking about food is eating.”
– John Walters
Provençal-style Braised Artichokes
The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini, Cara Mangini (2016)
Notes
Spring is the traditional peak season for baby artichokes. Artichokes on the same plant mature at different times, so the same field will be harvested every 7 days during that time. According to the California Artichoke Advisory Board, all sizes are mature, and mostly sold to retailers by the 22–24-pound case with a specific count per case—jumbo (12, 15 or 18/case), large (24 or 30/case), medium (36 or 48/case), and small (60/case). Large and small baby artichokes are not counted but packed by weight.
The surname Mangini means “a little one who feasts”. Ms. Mangini’s grandfather and great-grandfather were (animal) butchers in Italy, and she worked as a vegetable butcher at Eataly, the chic Italian marketplace co-owned by Mario Batali and Lydia Bastianich (among others). She than worked in Napa Valley, and ended up owning a produce-centered restaurant, produce and provision businesses, and an artisanal foods boutique in Ohio.
Ingredients
- ⅔ cup extra-virgin olive oil
- 1 large yellow onion, cut into ¼-inch dice
- 1 medium carrot, cut into ¼-inch dice
- 8 garlic cloves, halved lengthwise (make sure to trim the root end of each clove and remove any sprouts)
- 2 pounds baby or small artichokes, trimmed, peeled, and quartered lengthwise, any choke removed (to prevent browning, store artichokes in acidulated water [water with juice and rind of 1 to 2 lemons] between steps and before cooking. Trim the stems and one-quarter of the tip. Snap off the tough outer leaves until you reach the softer, light great to yellowish leaves. Trim the stem to remove the fibrous and tough outer layer and smooth where the outer leaves were attached. Cut lengthwise into quarters)
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
- 4 sprigs fresh thyme
- 1 bay leaf
- 3 thick fresh parsley stems, leaves removed (optional)
- Lemon wedges for serving
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot, and garlic and cook until the vegetables begin to soften and the onion becomes translucent but not brown, about 5 minutes. Stir in the prepared artichokes, salt, and pepper. Add the wine and enough water to barely cover the artichokes, about 1 cup. Add the thyme, bay leaf, and parsley stems if using.
- Cover the pot and cook, stirring halfway through, until artichokes are tender when pierced with a paring knife, 15 to 18 minutes. Pull the artichokes from the cooking liquid with a slotted spoon and transfer them to a serving bowl. Pick out the discard the thyme sprigs, bay leaf, and parsley stems.
- Turn the heat down to medium low and simmer the cooking liquid, uncovered, until it reduces by half and thickens, 8 to 10 minutes.
- Serve the artichokes as a side dish with the reduced juice or spoon them over bowls of polenta and drizzle the juice over the top. Finish with a few squeezes of lemon juice.