Mediterranean Style Braised Artichokes
Braising is a cooking method that is perhaps a bit dated in terminology. Today, trendy chefs like to use the term confit whenever something is slowly cooked in mostly fat and liquid. Of course, the concept is identical to braising which relies on a small amount of liquid and fat to gently cook the food in low temperatures. In the end, the term doesn’t really matter much, because the outcome is simply outrageously delicious. The vegetables all hold their shape and color and turn butter tender while draped in a glistening syrupy sauce.
This dish uses the freshest artichokes and
Subscription Required For This Content
We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!
Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.
Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!