If you’ve ever wanted to impress dinner guests with a dish that’s both elegant and soul-soothing, dive into this simple yet profound artichoke adventure, where every tender leaf tells a story of garlic, wine, and the perfect sprinkle of Parmesan magic.
Golden Brown Artichokes Braised In White Wine are a delightful experience for the palate, combining the earthiness of fresh artichokes with rich flavors. I love how the dry white wine and vegetable broth infuse the tender artichokes, while garlic and fresh parsley add a fragrant touch.
The meal’s nutritional profile is impressive, featuring fiber-rich artichokes and antioxidant-packed lemon. The subtle richness from olive oil and butter, balanced with a hint of Parmesan cheese, creates a luscious dish perfect for both weeknight dinners and special occasions.
Golden Brown Artichokes Braised In White Wine Recipe Ingredients
- Artichokes: Rich in fiber; promote digestion and heart health.
- Olive Oil: Healthy fats; adds richness and helps nutrient absorption.
- White Wine: Provides acidity; enhances flavors with a subtle sweetness.
- Garlic: Adds pungency; contains antioxidants and boosts immunity.
- Lemon: Provides tangy brightness; high in vitamin C for immune support.
- Vegetable Broth: Enriches flavor; low-calorie base with essential nutrients.
Golden Brown Artichokes Braised In White Wine Recipe Ingredient Quantities
- 4 large artichokes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup dry white wine
- 1 lemon, cut into wedges
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
How to Make this Golden Brown Artichokes Braised In White Wine Recipe
1. Prepare the artichokes by trimming the stems and outer leaves, then cut off the top inch and snip the sharp tips from remaining leaves. Halve the artichokes lengthwise, and remove the fuzzy choke with a spoon.
2. In a large skillet, heat olive oil and butter over medium heat until the butter is melted.
3. Add the artichokes, cut side down, and cook for 5-7 minutes until they are golden brown.
4. Turn the artichokes over and add minced garlic, cooking for an additional 1-2 minutes until fragrant.
5. Pour in the white wine and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
6. Squeeze the juice from a few lemon wedges into the pan, ensuring no seeds get in.
7. Add the vegetable broth to the pan, along with salt and black pepper. Bring to a boil.
8. Reduce the heat to low, cover the skillet with a lid, and simmer for 25-30 minutes until the artichokes are tender.
9. Remove the lid and increase the heat slightly, allowing the sauce to reduce for about 5 minutes.
10. Sprinkle with chopped parsley and grated Parmesan cheese before serving, with remaining lemon wedges on the side. Enjoy!
Golden Brown Artichokes Braised In White Wine Recipe Equipment Needed
1. Chef’s knife
2. Cutting board
3. Kitchen shears (for trimming artichokes)
4. Spoon (for removing the choke)
5. Large skillet
6. Tongs
7. Measuring spoons
8. Measuring cups
9. Lemon juicer or reamer (optional)
10. Lid for skillet
11. Grater (for Parmesan cheese)
12. Serving platter or dish
FAQ
- Can I use canned artichokes instead of fresh ones? Fresh artichokes are recommended for the best texture and flavor, but canned artichokes can be used if fresh ones are unavailable. Be sure to drain and rinse them thoroughly.
- What type of white wine should I use? A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid sweet wines to maintain a balanced flavor.
- Can I substitute chicken broth for vegetable broth? Yes, chicken broth can be used as a substitution if you are not adhering to a vegetarian diet. It will add a slightly richer flavor.
- How do I prepare the artichokes for cooking? Trim the stems, remove tough outer leaves, and cut off the top third. Scoop out the fuzzy choke inside to prepare them for braising.
- Is there a non-dairy alternative for butter and Parmesan? Yes, you can replace the butter with a dairy-free alternative and use nutritional yeast in place of Parmesan for a vegan option.
- How do I know when the artichokes are fully cooked? The artichokes are done when the leaves pull away easily, and the heart is tender when poked with a knife.
- Can I add other herbs or spices? Absolutely! Fresh thyme or rosemary can complement the flavors nicely, as well as a pinch of red pepper flakes for some heat.
Golden Brown Artichokes Braised In White Wine Recipe Substitutions and Variations
- Olive oil: Substitute with avocado oil or grapeseed oil.
- Butter: Substitute with ghee or a vegan butter alternative.
- Dry white wine: Substitute with vegetable broth or apple cider for a non-alcoholic option.
- Lemon: Substitute with lime or a splash of white vinegar.
- Parmesan cheese: Substitute with nutritional yeast or a vegan Parmesan alternative.
Pro Tips
1. Choose Fresh Artichokes: Look for firm, heavy artichokes with tightly closed leaves for the best flavor and texture. The fresher the artichoke, the better the final dish will be.
2. Prevent Oxidation: To keep the artichokes from turning brown while preparing them, immerse them in a bowl of cold water with lemon juice. This will maintain their color until you’re ready to cook.
3. Perfect Browning: Ensure your skillet is hot enough before adding the artichokes. This will help achieve a nice golden brown crust, enhancing their flavor and presentation.
4. Adjust Seasoning: Taste the sauce as it reduces and adjust the seasoning with salt and pepper as needed. The flavors should be well-balanced and enhance the artichokes.
5. Extra Creaminess: For a richer sauce, consider stirring in a small amount of cream or a pat of butter at the end of cooking to create a velvety texture.
Golden Brown Artichokes Braised In White Wine Recipe
My favorite Golden Brown Artichokes Braised In White Wine Recipe
Equipment Needed:
1. Chef’s knife
2. Cutting board
3. Kitchen shears (for trimming artichokes)
4. Spoon (for removing the choke)
5. Large skillet
6. Tongs
7. Measuring spoons
8. Measuring cups
9. Lemon juicer or reamer (optional)
10. Lid for skillet
11. Grater (for Parmesan cheese)
12. Serving platter or dish
Ingredients:
- 4 large artichokes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup dry white wine
- 1 lemon, cut into wedges
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions:
1. Prepare the artichokes by trimming the stems and outer leaves, then cut off the top inch and snip the sharp tips from remaining leaves. Halve the artichokes lengthwise, and remove the fuzzy choke with a spoon.
2. In a large skillet, heat olive oil and butter over medium heat until the butter is melted.
3. Add the artichokes, cut side down, and cook for 5-7 minutes until they are golden brown.
4. Turn the artichokes over and add minced garlic, cooking for an additional 1-2 minutes until fragrant.
5. Pour in the white wine and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
6. Squeeze the juice from a few lemon wedges into the pan, ensuring no seeds get in.
7. Add the vegetable broth to the pan, along with salt and black pepper. Bring to a boil.
8. Reduce the heat to low, cover the skillet with a lid, and simmer for 25-30 minutes until the artichokes are tender.
9. Remove the lid and increase the heat slightly, allowing the sauce to reduce for about 5 minutes.
10. Sprinkle with chopped parsley and grated Parmesan cheese before serving, with remaining lemon wedges on the side. Enjoy!