Braised Artichokes With Pecorino Carciofi Al Tegame Recipes

Steps:

• Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
• Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
• Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

Steps:

• Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.

Steps:

• Trim the artichokes, slice very thinly, and soak the slices in acidulated water.(water with lemon juice and then place lemon in water).
• Pour the olive oil into the skillet, and set it over medium heat.
• Scatter the garlic and onion in the pan.
• Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
• When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet.
• Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
• After 10 minutes, the artichoke slices should be softening - if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking covered.
• Braise for 15 or 20 minutes total, until the artichokes are tender and lightly colored.
• Cook uncovered for more caramelization if you like.
• Turn off the heat, and spread the artichokes out in the skillet bottom.
• Scatter the shredded cheese evenly on top, and cover the pan.
• Let it melt into the vegetables for several minutes before serving.

Steps:

• Trim the artichokes, slice very thinly, and soak the slices in acidulated water.
• Pour the olive oil into the skillet, and set it over medium heat. Scatter the garlic and onion in the pan. Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
• When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet. Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
• After 10 minutes, the artichoke slices should be softening-if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking, covered. Braise for 15 to 20 minutes total, until the artichokes are tender and lightly colored. Cook uncovered for more caramelization if you like.
• Turn off the heat, and spread the artichokes out in the skillet bottom. Scatter the shredded cheese evenly on top, and cover the pan. Let it melt into the vegetables for several minutes before serving.

Steps:

• Trim tops of artichokes just to choke.
• Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot.
• Place prepared artichokes in pot just large enough to hold.
• Pour 1/4 cup each olive oil and white wine over artichokes.
• Sprinkle chopped parsley and thyme over artichokes.
• Pour chicken broth and water over chokes and top each with 1 tablespoon of butter.
• Salt and pepper top of each choke and cover pot.
• Simmer chokes until tender (approximately 30-45 minutes).
• Serve the remaining sauce in bottom of pot as dipping sauce.
• Add a little more water if necessary should the liquid evaporate too much.
• NOTES: I remove chokes after cooking.
• The artichokes are much more tasty should you put them refrigerator in braising sauce for a day-- better in two days or more.
• Also ideal to serve hollandaise made with braising sauce.
• I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.