Braised Artichokes

Directions

1. 1
   Trim tops of artichokes just to choke.
2. 2
   Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot.
3. 3
   Place prepared artichokes in pot just large enough to hold.
4. 4
   Pour 1/4 cup each olive oil and white wine over artichokes.
5. 5
   Sprinkle chopped parsley and thyme over artichokes.
6. 6
   Pour chicken broth and water over chokes and top each with 1 tablespoon of butter.
7. 7
   Salt and pepper top of each choke and cover pot.
8. 8
   Simmer chokes until tender (approximately 30-45 minutes).
9. 9
   Serve the remaining sauce in bottom of pot as dipping sauce.
10. 10
    Add a little more water if necessary should the liquid evaporate too much.
11. 11
    NOTES: I remove chokes after cooking.
12. 12
    The artichokes are much more tasty should you put them refrigerator in braising sauce for a day-- better in two days or more.
13. 13
    Also ideal to serve hollandaise made with braising sauce.
14. 14
    I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.