Braised artichokes

0. Freddy Bird

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian


By Freddy Bird
From Saturday Kitchen

Ingredients

  • 4 tbsp extra virgin olive oil, plus extra for serving
  • 1 head garlic, peeled and smashed
  • 2 large globe artichokes, see below for preparation
  • 150g/5½oz cherry tomatoes on the vine
  • 1 stick cinnamon
  • 6 garlic cloves, 4 whole, skin on, 2 finely chopped
  • 2 small red onions, halved and layers fanned out like petals
  • 1 tbsp fresh dill, finely chopped, plus 1 tsp to serve
  • 1 tbsp fresh mint, finely chopped, plus 1 tsp to serve
  • 1 tbsp fresh tarragon, finely chopped, plus 1 tsp to serve
  • 150ml/5fl oz white wine
  • 500ml/18fl oz vegetable stock
  • 50g–100g/1¾oz–3½oz full-fat crème fraîche
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 200C/180C F/Gas 6.

  2. Fill a wide shallow saucepan with water and add 2 tablespoons of the olive oil, the garlic bulb, salt and pepper. Add the artichokes and put a cartouche of baking paper on top of the water. Place a lid on top and cook the artichokes over a low heat for 30–40 minutes or until tender. Drain once cooked and set aside,

  3. In the meantime, pour the remaining olive oil into a roasting tin, add the chopped garlic, cherry tomatoes, and cinnamon and mix well. Roast for 30-45 minutes. Set aside.

  4. Place the onions in a saucepan with the whole garlic cloves, herbs, white wine and 50ml/2fl oz of water. Simmer until softened, but still retaining a bright and vibrant colour.

  5. Heat the vegetable stock in another saucepan, add the artichokes and the roasted tomatoes to the pan (discard the cinnamon stick) and simmer for a few minutes. Drain the artichokes and tomatoes.

  6. Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil.

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