Artichokes stewed in wine, garlic and herbs
8 servings
30 minutes
Artichokes braised in wine, garlic, and herbs are a true embodiment of French culinary elegance. This recipe originates from ancient French traditions of slow cooking, allowing each ingredient to reveal its aromas. Tender artichokes infused with the gentle acidity of wine and the spiciness of garlic create a harmonious flavor combination. Herbs and spices add depth to the dish, while oven-braising makes it rich and tender. This dish is perfect as a standalone appetizer or as a side to meat and fish. It is served with a crispy baguette that beautifully absorbs the aromatic sauce. Artichokes in this rendition are not just food but a gastronomic journey to the heart of France, where every dish is an art.
1
Clean the artichokes from the leaves, cut them lengthwise into 4 parts, and place them in a pot of boiling salted water. Boil for 10 minutes, then drain immediately.
- Artichokes: 6 pieces
- Water: 8 l
2
Preheat the oven to 160 degrees.
3
Sauté the onion in olive oil in a large pot over low heat for about 5 minutes without browning it. Add minced garlic and then artichokes. Mix well, season with salt and pepper. Cover and cook on low heat for 10 minutes, preventing the artichokes from browning.
- Onion: 110 g
- Olive oil: 6 tablespoons
- Garlic: 2 cloves
- Salt: 10 teaspoons
- Ground black pepper: to taste
4
Pour vinegar and wine into the pot. Increase the heat and cook until the liquid reduces by half. Then add broth, parsley stems wrapped in cheesecloth, bay leaf, and cumin. Bring to a boil again and cover the artichokes with a parchment paper. Close the lid and place in a preheated oven. Cook for about 1 hour 15 minutes to 1 hour 30 minutes, ensuring the liquid simmers slowly and evaporates completely by the end.
- Wine vinegar: 0.3 glass
- Dry white wine: 0.5 glass
- Beef stock: 1.5 glass
- Parsley: 4 stems
- Bay leaf: 0.5 piece
- Caraway: 0.3 teaspoon
5
Remove the cheesecloth bag and serve in a pot or on a large plate. Sprinkle with parsley on top.
- Chopped parsley: 3 tablespoons
