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braised artichokes Florentine style

Artichokes are one of the more “fiddly” vegetables.  What I mean by that is you don’t just cut off a few stems and boil or roast.  They need to be “manicured” before being cooked, otherwise you will be disappointed with the results.

Soaking artichokes in lemon juice and water eliminates the dark oxidized appearance that often comes with cooking them.  In this recipe, much of the flavor comes from the shallots and bacon.  You can eliminate the bacon, or everything for that matter, and just braise them in the vegetable stock.  The serve with a dipping sauces, such as hollandaise.

braised artichokes Florentine style

Artichokes are one of the more “fiddly” vegetables.  What I mean by that is you don’t just cut off a few stems and boil or roast.  They need to be “manicured” before being cooked, otherwise you will be disappointed with the results.

Soaking artichokes in lemon juice and water eliminates the dark oxidized appearance that often comes with cooking them.  In this recipe, much of the flavor comes from the shallots and bacon.  You can eliminate the bacon, or everything for that matter, and just braise them in the vegetable stock.  The serve with a dipping sauces, such as hollandaise.

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Ingredients

Recipe serves: 4
1 lemon, cut in half
about 5 cups cold water
2 large artichokes
1 tablespoon olive oil
2 pancetta slices, about 1/4 cup, chopped
1 large clove garlic, finely chopped
1 shallot, finely chopped
1/2 cup celery leaves, finely chopped
about 2 cups vegetable stock
to finish
3 sprigs parsley, chopped
sprinkle of olive oil
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braised artichokes Florentine style
Posted by
  • time
    50 minutes
  • serves
    4
  • skill level
    Medium

Ingredients

  • 1 lemon, cut in half
  • about 5 cups cold water
  • 2 large artichokes
  • 1 tablespoon olive oil
  • 2 pancetta slices, about 1/4 cup, chopped
  • 1 large clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 1/2 cup celery leaves, finely chopped
  • about 2 cups vegetable stock

  • to finish

  • 3 sprigs parsley, chopped
  • sprinkle of olive oil

Directions

1
Done

Prepping the artichokes

Place the cold water in a large bowl and squeeze 1/2 lemon into it- this helps keep the artichokes green in color, preventing oxidation.
2
Done

Trim any artichoke stems off the main part of vegetable, you want to cut as close a possible and make the artichoke flat on bottom. Peel the artichoke stems with a vegetable peeler and then finely chop. Set aside.

3
Done

Remove any of the hard leaves from outside of the artichoke until you come to the smaller, more tender leaves. This will drastically decrease the size of your artichoke. Discard the hard leaves.
4
Done

Cut off the top part of artichoke about 1/2 inch, push away the center leaves until you see the fluff inside, taking a small spoon, scoop out the fluff. In younger, fresh artichokes there may be very little or no fluff.
5
Done

With the other half of the lemon, rub the top and outside of artichokes and place in the lemon water.
6
Done

topping

In a medium saucepan over low-medium heat, add the olive oil, pancetta, garlic, shallot, celery leaves, and artichoke stems and sauté until everything is tender.
7
Done

Remove artichokes from lemon water and place in a saucepan that fits both artichokes to assure they remain with cut side up. The sauce pan needs a lid.
8
Done

Place the pancetta mixture into the center and on top of each artichoke.

9
Done

Pour enough vegetable stock into sauce pan to reach half way up the artichokes. If there is not enough stock, add water until at the correct height.
10
Done

Bring stock to a simmer, then lower heat and cover for about 30 minutes or until the artichokes are soft. You can test by poking a knife into the side and it should slide in easily without any resistance.
11
Done

Remove from the stock with tongs, put on serving dish(es) and sprinkle with parsley and olive oil.

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