Oregano Braised Artichokes

Video

Images

Ingredients/ Instructions

Ingredients

• 2 large globe artichokes
• 2 cloves fresh garlic
• 3 cups water
• 1/2 cup white vinegar
• 1 bunch fresh oregano
• 1 tbl salt
• black pepper to taste

Instructions

Step 1

Add 3 cups water, 1/2 cup white vinegar, 1 tbl salt, and some black pepper in a pot.

Step 2

Use a knife to cut off the stem and the top (about 1 inch half) of the artichokes.
Put the artichokes and the stem in the pot, drench with the vinegar mixture.
Remove the artichokes and the stem. Use a sharp knife to cut off the green parts o the stem.

Step 3

Peel 2 cloves fresh garlic.
Use a knife to make room in the centre of the artichokes. Stick the garlic into the centre of the artichokes.

Step 4

Place 1 bunch fresh oregano, or 2 tbl dried (or any other herb combo you like),
the artichokes and it stems in the pot. Bring it to a simmer.
Lay some vinegar mixture in the centre of the artichokes.
Simmer on low heat for 45 minutes, basting occasionally with cooking liquid.

Step 5

After that, flip the artichokes over. Use a knife to insert the bottom of the artichokes. if the knife goes in easily,
It means the artichokes are done. Turn off the heat, cover and let cool, cut-side down in remaining liquid.

Comments

• John - Thu 18 Mar 2010 @ 14:05

  I've had a few requests for an artichoke demo, so I thought I would show you one of my favorite ways to cook them. This is a variation of an old recipe my Uncle Bill showed me years ago. He uses dried herbs in his, but I had an oregano plant that needed a serious pruning and so I went with the fresh stuff. This method is sort of a cross between the two most popular ways to do artichokes; steaming or boiling, which is why I called it braised. As you'll see, I basically simmer the artichoke in a small amount of liquid so they are actually more like steamed artichokes than boiled ones (which can dilute the flavor somewhat).

• John - Thu 18 Mar 2010 @ 14:05

  As far as official culinary terminology goes, the liquid I'm using is referred to as a "Court Bouillon." This is simply a flavorful cooking liquid made of water, salt, and some type of acid (usually vinegar or wine). It is traditionally used to poach shellfish and other seafood, but works great for artichokes. The video recipe is very straight forward, so no need for any long-winded post today. Not to mention it's Friday! I enjoyed my artichokes with a simple squeeze of lemon, but below you will see links to several video recipes I've already posted that would work great as a dip for this. Enjoy!