Venetian Braised Artichoke Bottoms
Try this Venetian Braised Artichoke Bottoms recipe, or contribute your own.
Try this Venetian Braised Artichoke Bottoms recipe, or contribute your own.
- Carbohydrate 34.8629550003231 g
- Cholesterol 0 mg
- Fat 3.0435150010855 g
- Fiber 17.6058003069162 g
- Protein 10.7374350000087 g
- Saturated Fat 0.470584500149887 g
- Serving Size 1 1 Serving (404g)
- Sodium 327.859268231813 mg
- Sugar 17.2571546934069 g
- Trans Fat 0.222290250029396 g
- Calories 189 calories
Step-by-step
- Heat the oil in a large skillet over medium heat, and add the artichoke bottoms.
- Cook for 2 to 3 minutes on each side until lightly browned, then add the lemon juice, garlic, wine, and water.
- Reduce the heat to low, and cook until the choke bottoms are fork tender, about 10 minutes.
- Place the bottoms on a plate and season with salt and pepper.
- Spoon a couple of teaspoons of the cooking water over the choke bottoms, then sprinkle with the chopped parsley and serve.
Swapping the dry white wine for dry vermouth alters the final acidity profile significantly, introducing subtle botanicals that pair exceptionally well with olive oil and garlic. Achieving proper caramelization on the artichoke bottoms before adding the braising liquid requires maintaining medium heat so the surface browns without burning the aromatics. Precision in sequencing prevents the garlic from turning acrid during the initial sear.
- Brown the artichoke bottoms for 2 to 3 minutes per side in a heavy skillet until golden highlights appear on the edges.
- Control the reduction by lowering the heat immediately after pouring in the 1 cup of water and 1 cup of wine to prevent splattering.
- Test tenderness using a sharp metal fork after roughly 10 minutes of simmering; the tines should slide into the thickest part of the base with zero resistance.
- Finishing the dish involves drizzling the reduced pan juices over the vegetables just before scattering 3 tablespoons of fresh parsley on top.
Proper temperature control during the brief simmer ensures the vegetable absorbs the liquid evenly without disintegrating. Remaining portions store safely in an airtight container in the refrigerator for up to three days.
