📝 About This Recipe
Transport your senses to the rolling hills of Provence with this classic French bistro staple. This traditional braise transforms humble baby artichokes into tender, jewel-like morsels infused with white wine, aromatic root vegetables, and the salty punch of pancetta. It is a masterclass in slow-cooking that captures the essence of spring, offering a delicate balance of earthy, bright, and savory flavors.
🥗 Ingredients
The Artichokes
- 12-15 pieces Baby Artichokes (fresh, firm, and heavy for their size)
- 2 pieces Lemon (halved, for acidulated water and juice)
The Braising Base
- 3 tablespoons Extra-Virgin Olive Oil (high quality)
- 3 ounces Pancetta (small diced (optional for vegetarian version))
- 2 pieces Carrots (peeled and cut into small rounds or batons)
- 3 pieces Shallots (finely minced)
- 3 cloves Garlic (thinly sliced)
- 4 sprigs Fresh Thyme
- 1 piece Bay Leaf (fresh or dried)
The Liquid and Finishing
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1.5 cups Chicken or Vegetable Stock (low sodium)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1/4 cup Flat-Leaf Parsley (freshly chopped)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
Prepare a large bowl of 'acidulated water' by filling it with cold water and squeezing in the juice of one lemon. This prevents the artichokes from oxidizing and turning brown.
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2
Trim the artichokes: Snap off the tough outer leaves until you reach the pale, yellowish-green inner leaves. Cut off the top 1/2 inch of the artichoke and trim the stem to about 1 inch, peeling away the fibrous outer skin of the stem with a paring knife.
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3
Halve the trimmed artichokes lengthwise. If you see any fuzzy 'choke' in the center, scrape it out with a small spoon. Immediately drop the prepared halves into the lemon water.
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4
In a wide, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until the fat renders and it becomes slightly golden, about 5 minutes.
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5
Add the carrots, shallots, and garlic to the pan. Sauté for 4-6 minutes until the vegetables are softened and fragrant, but not browned.
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6
Drain the artichokes and pat them dry. Add them to the skillet, cut-side down, and cook for 2-3 minutes to lightly sear the edges.
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7
Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half.
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8
Add the stock, thyme sprigs, and bay leaf. The liquid should come about halfway up the artichokes. Season with a pinch of salt and pepper (be careful with salt if your stock or pancetta is salty).
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9
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pan with a tight-fitting lid or a cartouche (a circle of parchment paper).
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10
Braise for 20-25 minutes, or until the artichoke hearts are completely tender when pierced with the tip of a knife.
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11
Using a slotted spoon, carefully remove the artichokes and carrots to a serving platter, leaving the liquid in the pan.
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12
Increase the heat to medium-high and boil the braising liquid for 3-5 minutes until it reduces to a syrupy glaze.
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13
Whisk in the cold butter and a squeeze of fresh lemon juice to create a glossy emulsion. Stir in the chopped parsley.
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14
Pour the finished sauce over the artichokes and serve immediately while warm, or allow to cool to room temperature as they do in Provence.
💡 Chef's Tips
Don't be afraid to trim aggressively; the goal is to leave only the tender, edible parts. If you can't find baby artichokes, you can use 4 large ones, but you must remove the fuzzy choke entirely and quarter them. For a vegetarian version, replace pancetta with a handful of chanterelle mushrooms or simply omit it and add a pinch of smoked salt. Always use a non-reactive pan (stainless steel or enameled cast iron) to prevent the artichokes from developing a metallic taste. A cartouche (parchment lid) is better than a standard lid as it allows for a small amount of evaporation, concentrating the flavor more effectively.
🍽️ Serving Suggestions
Pair with a chilled glass of Provençal Rosé or a crisp Vermentino. Serve alongside a roasted sea bass or grilled chicken breast for a light main course. Enjoy as a warm appetizer with a thick slice of toasted sourdough to soak up the braising juices. Serve at room temperature as part of a Mediterranean antipasto platter. Top with a few shavings of aged Parmesan or Pecorino for an extra layer of umami.