Braised artichokes
Look for artichokes with good tight heads for this herby, flavour-packed vegetarian recipe.
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
- 150²µ/5½´Ç³ú 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
Preheat the oven to 200C/180C F/Gas 6.
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,
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.
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.
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.
Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil.
Recipe Tips
To prepare the artichoke, slice away the top (the tips of the leaves) and then peel away the tough outer leaves and cut away any remaining hard parts with a paring knife.
