Braised Artichokes

From: Dan in Raleigh, NC

On Dec 13, 2008

I saw artichokes in the store and thought I'd give them a try. I've never cooked fresh artichokes, so I wasn't clear on exactly what a choke was and even how to eat one. The following site helped me figure out how to clean and eat these things: http://foodblogga.blogspot.com/2008/04/how-to-clean-cook-and-eat-artichoke.html I just ate with dinner and will try the left over artichokes after a day or so in the fridge. I'm still not 100% sold on artichokes, but they seemed to cook up well with this recipe and they tasted OK. The braising sauce by itself seemed to lack flavor. Didn't try making a hollandaise sauce from it, but the sauce was fairly bland on it's own & the hollandaise may have helped.

From: Recipe Reader

On Apr 22, 2008

I love this flavorful recipe, and the braising sauce is a much better dip than butter or mayo. Thanks so much Josette! Update: this works well with a dried herb blend, Herbs De Provence. Also, I cook them for 30 minutes, then turn them upside down for another 20-30 minutes.

From: Jeanine Marcucci

On May 2, 2001

This recipe is great for a different appetizer or first course whatever your diet. You can easily eliminate butter to cut a few fat calories, but it's worth the splurge. Love to dip leaves into resulting broth. Artichokes are most tender cooked this way. After the prep work is completed, there's little to do. I didn't remove choke - but that's a nice touch. I would love to try several different herbs to augment the parsley. Great recipe for family or dinner party.

From: Virginia Chandler

On Apr 18, 2002

WOW!!!!!!This was an amazing recipe!!!!! I have always steamed artichokes in plain water, but never again. The garlic placed in the leaves adds a wonderful flavor. I marinaded the artichokes a day ahead of time. We like to dip our chokes in butter, and we added some of the braising sauce, umm,umm good. They were so tender they almost melted in your mouth!!!!!