Braised Artichoke

Ingredients

• 3 × 400g artichoke (1 per person)
• 100g lemon (about ½ a lemon)
• 90g shallot (3) or onion (1)
• 3 cloves of garlic
• 1 small bunch of thyme
• 1 bay leaf
• 500ml chicken or vegetable stock
• 500ml water (enough to come halfway up the side of the artichoke)
• 100ml olive oil

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 3

Method

1. Remove the outer most leaves of the artichoke (about 1-2 levels) and trim the bottom.
2. Peel and roughly chop the shallot or onion and garlic. Roughly chop the lemon.
3. In a sauce pan large enough to put all the artichokes on the bottom, heat 1 tablespoon of the oil over a medium heat and then put in the shallot or onion and garlic. Cook them for 2 minutes.
4. Put in everything else, except for the artichoke, and bring it up to the boil. Then put in the artichoke, turn the heat down and simmer it for 25 minutes with the lid on.
5. Turn the artichokes upside down and cook them for a further 15 minutes with the lid on.
6. Remove the artichokes and serve. We served them with a vinaigrette for dipping (see notes). The vinaigrette was made by whisking together 2 tablespoons of white wine vinegar, 4 tablespoons of olive oil, 1 teaspoon of Dijon mustard and some salt & pepper.

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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance (keep it in the cooking liquid in the fridge).
Will leftovers be nice? Yes, for up to 3 days.

Notes