Mediterranean-Style Braised Artichokes
I based my version of this recipe on a similar take from Paula Wolfert that I spotted in her excellent book, The Cooking of the Eastern Mediterranean. As she noted in the book, the idea of this particular dish originates from Istanbul, but it could easily represent a dish found in Italy or a rustic restaurant somewhere in the south of France.
This recipe relies on the cooking technique more than the selection of ingredients. Braising vegetables depends on using a small amount of liquid and fat to gently cook the food in a low-temperature oven. The result is outrageously
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I based my version of this recipe on a similar take from Paula Wolfert that I spotted in her excellent book, The Cooking of the Eastern Mediterranean. As she noted in the book, the idea of this particular dish originates from Istanbul, but it could easily represent a dish found in Italy or a rustic restaurant somewhere in the south of France.
This recipe relies on the cooking technique more than the selection of ingredients. Braising vegetables depends on using a small amount of liquid and fat to gently cook the food in a low-temperature oven. The result is outrageously delicious. The vegetables hold their shape and color and turn butter-tender while draped in a glistening syrupy sauce.
I use fresh artichokes, celery root, potatoes, carrots and shallots to create the vegetable base for this dish. You can easily make it your own by using different vegetables in the mix…think fennel, other root vegetables, salsify, Jerusalem artichokes… Get the idea?
Enjoy this delicious offering served hot, warm and even cold!
Preparation Time: allow 2 1/2 – 3 hours to complete this dish
Difficulty: simple- to moderate
Yield: makes about 6-8 servings