It’s artichoke season and. I’m. here. for. it. I love artichokes. And if you can find them for a good price (you know, not $3 a pop), they’re 100% worth the effort it takes to clean them. Last year, I shared a great stuffed artichoke recipe and details on how to clean an artichoke, which you can find right here. To make a braised artichoke, you’ll clean them in a bit of a different way, so keep reading on!
After prepping the artichokes, you whip up a mint pesto with mint, basil, artichokes, olive oil and salt. Then you nestle the artichokes into a simple tomato sauce with white wine to braise for about an hour. Once the artichokes are fork tender they’re ready to be enjoyed – with extra pesto, obvi.
Just look at these beauties! Braised artichokes are definitely my new favorite way to enjoy the veg. You remove all of the rough leaves that don’t have much meat, and really get to enjoy the heart, stem and more meaty leaves. I love the earthiness of an artichoke, and really do love the experience of eating an artichoke. That bit of extra work just slows you down and gives you time to enjoy.