Braised Artichokes with Tomatoes and Garlic

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Appears in Cook's Illustrated May/June 1994

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

SERVES 4 as an appetizer or side dish

TIME 1 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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