I made it a goal to cook artichokes this spring. I've eaten a lot of artichokes over the years, but if I have them at home they are usually from the olive bar. I knew they were a labor intensive vegetable, and when I saw this recipe in the latest Bon Appetite I knew I had to try it. I will say prepping artichokes is not easy. There are multiple steps and a lot of knife worked involved, but the effort is worth the reward. These artichokes were tender and savory. The braising liquid had a rich, complex flavor thanks to the garlic and anchovies. If you can find artichokes at your grocery store give this recipe a try, and put in a little extra work for your next meal. You will be rewarded.
1 15 ounce can diced tomatoes
3/4 cup white wine
1/8 teaspoon crushed red pepper flakes
1/2 cup olive oil
4 garlic cloves
1/2 cup parsley
Combine tomatoes, white wine, red pepper flakes, 1 cup water, and 1/4 cup of oil to a large dutch oven. Set aside. In a food processor combine anchovies and garlic and pulse until a paste forms. Add in parsley and remaining olive oil and pulse until combined. Set aside.
Start by trimming the artichokes. Remove the tough outer leaves of the artichokes and trim any pointy tips left on. Then, cut off the top 1 1/2 inches of the artichoke leaving a flat base. Rub the entire artichoke with lemon to prevent browning. Repeat until all artichokes are cleaned.
Then, cut the artichokes in half and remove the choke and any spiky inner parts. Rub the artichokes with the anchovy and garlic paste and place on top of the braising liquid. Bring mixture to a simmer and cook for 1 hour until artichokes are fork tender. Flip artichokes during cooking every 15 minutes to make sure artichokes cook evenly. Spoon a little of the braising liquid over the top of the artichokes as well. Remove artichokes and cook sauce for an additional 10 minutes until thickened. Spoon sauce over artichokes and serve with lemon and additional parsley.