Braised Artichokes with Onion, Olives, and Thyme

Braised Artichokes with Onion, Olives, and Thyme

This dish reminds me of fall in my childhood home in Provence: Artichokes, braised with plenty of onions, lemon, olives, thyme, and topped with Feta. It's adapted from a recipe in a French magazine, Saveurs, that my mom sent me. I usually ad lib recipes I read, but this one was too intriguing to pass up. Recipe provided by Guest Adventurer Helene Dujardin.


  • prep
  • cook
  • 6 servings

Ingredients

  • 2 lemons

  • 6 baby artichokes

  • 1 1/2 tablespoons olive oil, divided

  • 1 red onion, sliced

  • 1/2 cup white wine or stock (vegetable or chicken)

  • 1/2 cup Lindsay┬« Kalamata olives

  • 1/2 cup feta cheese, crumbled

  • 6 sprigs of thyme, chopped

  • 1 teaspoon vinegar


Cooking Directions

  1. Turn the oven to broiler setting. Slice one of the lemons horizontally and spread the slices on a baking sheet lined with parchment paper.

  2. Place under the broiler until the lemons turn a bit dark on the edges. Remove from the oven and let cool.

  3. Fill a large bowl with water and the juice of the remaining lemon.

  4. Cut the top of the artichokes and remove the outer leaves almost down to the core; only the softer leaves should remain. Save the outer leaves to steam later for a snack, if desired.

  5. Cut each artichoke in half, and remove the fuzzy choke (in France, we call this the "hay").

  6. Cut each half once more and place each quarter immediately in the lemon water to prevent oxidation.

  7. Heat one tablespoon of olive oil in a large saut├ę pan and cook the onion until tender, about 5 minutes.

  8. Add the artichokes to the pan, along with the white wine (or stock) and an equal amount of water (1/2 cup). Season with salt and pepper according to your preference.

  9. Cover with a lid and cook for 30 minutes. Remove the lid and cook another 10 minutes. Let cool completely.

  10. Place the artichokes and onions on a serving plate, scattered with olives, Feta cheese, lemon slices and chopped thyme.

  11. Drizzle with 1/2 tablespoon of olive oil and the vinegar. Check the salt and pepper and adjust if necessary.

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