Artichokes Braised with Garlic and Thyme
Artichokes Braised with Garlic and Thyme is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWorking with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center.
Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon.
Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem.
Put artichoke in a large bowl of cold water.
Repeat with remaining artichokes.
Remove artichokes from water and push 3 parsley sprigs into center of each.
Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt.
Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
Transfer artichokes, thyme, and garlic to a platter.
Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute.
Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt.
Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce.
Garlic cloves can be peeled and spread on crusty bread.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.