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Braised Artichokes

graphic From "Nick Stellino's Family Kitchen" (G.P. Putnam's Sons)
By Nick Stellino

6 servings


  • 6 tablespoons olive oil
  • 1 medium white onion, thinly sliced
  • 8 cloves garlic, thickly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 6 fresh artichokes, cleaned and quartered
  • 1 cup white wine
  • 2 cups chicken stock
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper

In a wide saucepan or a 12-inch skillet, heat the olive oil over medium heat. Add the onion, garlic, red pepper flakes, and thyme. Cook for 15 minutes, stirring every 5 minutes until the onion and garlic start to brown.

Increase heat to high, add the artichokes, and cook, stirring well, for 3 to 5 minutes. Add the wine and cook for 3 to 5 minutes, until liquid is reduced by half, stirring well to dislodge any browned bits at the bottom of the pan. Add the stock and bring to a boil. Add the parsley, stir well, and reduce heat to simmer. Almost cover the pan, and simmer for 25 to 30 minutes.

Add salt and pepper to taste. Serve with fresh Italian bread.

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Buon Appetito! Country Italian cookbooks arrive in droves
December 20, 1999

G.P. Putnam's Sons
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