Braised Artichokes with Tomatoes and Garlic

Name: Braised Artichokes with Tomatoes and Garlic
Yield: Serves 4 as an appetizer or side dish
Ingredients: 2 tablespoons, olive oil; 4 , large artichokes or 12 baby artichokes, rinsed and trimmed to the heart, then large hearts halved, dechoked, and quartered; baby hearts halved (see illustrations); 3 medium cloves, garlic, minced; 1/2 , small onion, minced; 1/3 cup, dry white wine; 1/4 cup, water; , 1 can (14 1/2 ounces) whole tomatoes, juice drained and reserved for another use; tomatoes halved and seeded; 1/4 teaspoon, dried thyme; , Table salt; 2 teaspoons, minced fresh parsley leaves

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Appears in Cook's Illustrated May/June 1994

Side Dishes

Vegetables

Vegetarian

Forget the classic method of snipping each leaf, trussing, and then boiling for an hour. Just slice the stem and top, then steam.

SERVES4 as an appetizer or side dish

TIME1 hour

WHY THIS RECIPE WORKS

For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necess...

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