Appetizers and Snacks · Recipes · Side Dish · Vegetarian

Braised Artichoke Bottoms

You’ve got to really love someone a lot to make these artichokes for them.  To say they are for special occasions ONLY is an understatement.

Here are a couple of suggestions before you dive into this recipe:

1/  Make sure you’ve had a full night’s rest prior to making these artichokes.

2/  Limit your alcohol consumption the day before.

3/  Do not attempt to make these on a hot day while wearing sweat pants.  (It is okay to make on a hot day, but dress appropriately, for the love of God!)

Braised artichoke bottoms

  • 6 artichokes
  • 1 lemon, halved
  • 1/3 cup olive oil
  • 2 cups water
  • 1 tablespoon chopped garlic
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh basil, chiffonade

Trim artichokes, remove stems and choke, leaving the artichoke bottom only.  Rub with lemon as you go.

Mash garlic and salt together, rub some of the paste onto the top of the artichoke bottoms and place upside down in a 12″ saute pan.  Add water, olive oil, the rest of the garlic paste, and  lemon half.  Bring to a boil, reduce to a simmer, cover and cook for 20 minutes.

Remove artichoke bottoms from the pan, sprinkle with basil.  Bring the braising liquid to a boil, and reduce to 1/4 cup, whisking to emulsify.  Drizzle over artichoke bottoms.  Serve at room temperature.

Paige loves artichoke leaves.

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