Venetian Braised Artichoke Bottoms Recipe

I gotta say, when I made these Venetian Braised Artichoke Bottoms, the mix of tangy lemon, garlic, and a splash of wine totally flipped the routine in my kitchen and made me feel like i was treating myself to a fancy home-cooked meal.

I think Venetian Braised Artichoke Bottoms is a flavorful dish thats both hearty and light. I like how the tender artichoke bottoms get enhanced with extra virgin olive oil, sliced garlic, white wine, water, lemon juice and zest, bay leaf, salt, pepper and fresh chopped parsley.

Ingredients

• Artichoke bottoms: They are a good source of fibre and bring an earthy, tender flavor for our dish.
• Extra virgin olive oil: Rich in healthy fats that makes the dish smooth and gives it a luscious mouthfeel.
• Garlic: It punches up the recipe with a zesty kick and lots of antioxidants to boot.
• Dry white wine: Provides tanginess and helps moistening the artichokes while lightening the overall taste.
• Lemon juice and zest: Instantly add a sour, fresh spark that cuts through the heaviness in a great way.
• Parsley: Brings a pop of color and a vitamin boost that refresh the entire dish.

Ingredient Quantities

• 6 to 8 artichoke bottoms, cleaned and trimmed
• 4 tbsp extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 cup water
• Juice and zest of 1 lemon
• 1 bay leaf
• 1 tsp salt (or to taste)
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

How to Make this

1. Heat extra virgin olive oil in a large pan over medium heat and add the thinly sliced garlic. Fry until it’s just starting to turn golden.

2. Place the artichoke bottoms into the pan and let them get a light sear on both sides.

3. Pour in the dry white wine and let it bubble for a minute to reduce slightly.

4. Add the water along with the juice and zest of one lemon.

5. Mix in the bay leaf, salt, and pepper, stirring gently to combine all the flavors.

6. Bring the mixture to a simmer then cover the pan with a lid.

7. Let it braise for about 20 to 25 minutes or until the artichokes are fork tender.

8. Check the seasoning, and if needed, add a bit more salt to taste.

9. Sprinkle the chopped fresh parsley over the dish right before serving and enjoy your Venetian Braised Artichoke Bottoms.

Equipment Needed

1. Large pan with a lid – you’ll need this for braising the artichokes in the olive oil and aromatics
2. Stove – essential for controlling the heat during frying and braising
3. Measuring cups and spoons – to accurately add olive oil, wine, water, and seasonings
4. Knife and chopping board – for slicing the garlic and chopping the parsley
5. Citrus juicer and zester – helps to extract the lemon juice and zest for even flavor
6. Wooden spoon or spatula – for stirring the mixture and ensuring ingredients are well combined

FAQ

• Q: How do I prep the artichoke bottoms?
  A: Rinse them well, trim the tough outer parts, and cut off any sharp edges. Thats pretty much it.
• Q: Can I swap the white wine for another liquid?
  A: Sure, you can use a different dry white wine or if you really have to, a mix of a little vinegar with water, but the wine adds a nice flavor.
• Q: How do I know when the artichokes are braised just right?
  A: They should be tender and lightly browned, usually taking about 20 to 30 minutes, though it may vary depending on the size.
• Q: Could I add other herbs to this recipe?
  A: Yes, you can experiment with herbs like rosemary or thyme. But most folks find the fresh parsley really brightens up the dish.
• Q: What is the best way to store leftovers?
  A: Put them in an airtight container in the fridge for up to 2 days. To reheat, do it gently on the stove so they don’t get mushy.

Venetian Braised Artichoke Bottoms Recipe Substitutions and Variations

• If you don’t have extra virgin olive oil, you can use a neutral oil like canola or grape seed oil. It won’t give you quite the same flavor but it works good enough.
• If you run out of fresh garlic, you can substitute 1/8 tsp of garlic powder per clove for a similar taste. It’s not as fresh but still adds that garlicky kick.
• Instead of dry white wine, you can use a mild chicken or vegetable broth with a splash of white wine vinegar to keep the acidity level right.
• If you are out of lemon juice and zest, using lime juice and zest can do the trick. Just know that lime has a slightly sweeter and tangier flavor.

Pro Tips

Alright, here’s the lowdown on making these artichoke bottoms extra tasty:

First off, heat up 4 tbsp of extra virgin olive oil in a big pan on medium heat. Toss in your 3 thinly sliced garlic cloves and fry ’em until they just start to turn golden; don’t let ’em burn cause burnt garlic can really mess up the flavor.

Next, put in your 6 to 8 cleaned and trimmed artichoke bottoms. Let them sear a bit on each side so they get a nice little crust. This step really boosts the taste.

Now, pour in 1/2 cup of dry white wine and let it bubble for a minute—that helps reduce the wine and adds a deep flavor. Then, add 1 cup of water along with the juice and zest of 1 lemon. It sounds extra tangy, but trust me, the citrus supercharges the whole dish!

Stir in 1 bay leaf, 1 tsp of salt (or adjust if you need more) and 1/4 tsp of freshly ground black pepper. Bring the mixture to a simmer, then cover the pan with a lid and let it braise for about 20 to 25 minutes, or until the artichokes are fork tender. Give it a quick taste and add more salt if needed.

Before you serve, sprinkle 2 tbsp of chopped fresh parsley all over. Enjoy your Venetian Braised Artichoke Bottoms!

Pro Tip 1: If you want extra flavor, lightly roast the garlic first. It gives a softer, sweeter taste that works great.

Pro Tip 2: Don’t stress if the artichokes aren’t fully tender after 25 minutes—just let ’em simmer a bit longer. Patience here really pays off.

Pro Tip 3: Using a decent quality dry white wine makes a huge difference, so try not to use the cheapest bottle you can find.

Pro Tip 4: For an added twist, you can throw in a squeeze of lemon juice and a pinch of extra zest right at the end to brighten up the flavors even more. Enjoy cookin’!