braised artichokes with pancetta, shallots and thyme

These braised artichokes are tender, crispy on the edges and infused with garlic, shallots and the meaty flavor of pancetta.

I adapted this beautiful technique from Marcella Hazan, queen of Italian cooking and artichoke whiz. Her cookbooks are filled with different ways to prep, cook and serve artichokes. But the braising technique is one of my favorites. It’s easy and the results are incredibly flavorful.

Why steam or boil an artichoke in plain water when you can slowly simmer it in a rich broth? It’s a no-brainer. As you can expect, prepping and cleaning the artichokes takes the most time. But once you get them in the pan, these braised artichokes are a hands-off technique that delivers maximum flavor. 

how do you prepare an artichoke?

1. Remove the tough outer leaves near the base
2. Slice 1 inch off the top
3. Snip off the thorns from the top of each leaf
4. Trim and peel the stem
5. Cut artichoke in half lengthwise, then scrape out the fuzzy choke
6. Submerge in water with lemon juice to minimize browning

how do you make braised artichokes?

1. Sauté pancetta, shallots and garlic
2. Add artichoke wedges to pan, cook a few minutes
3. Add wine and chicken stock, reduce to a very gentle simmer
4. Cover and cook for 25- 30 minutes, or until tender
5. Eat!

• 

• 

• 

how do you eat braised artichokes?

Eat these braised artichokes just as you would eat any artichoke. Pull off an outer leaf, scrape the meat off with your teeth, and toss the spent leaf. Continue eating and scraping the leaves until you reach the heart, then eat that whole.

how do you know when braised artichokes are ready?

The braised artichokes are ready to eat when an outer leaf pulls off easily. You can also insert a fork into the heart or base of the artichoke. If it pierces the meat without resistance, the artichoke is fully cooked and tender enough to eat.

a few notes on these braised artichokes:

• Watch the salt here! The pancetta can add a lot on its own, and all of the liquid cooks off and concentrates into the artichokes. So go easy on salting. It’s easy to over do it.
• If you don’t have or can’t find pancetta, it’s totally fine to use bacon instead. Look for the thickest cut bacon you can find, then cut the slices crosswise into 1/4 inch thick strips.
• Use the largest pan you have! If you have large artichokes, it can be hard to squeeze all of the wedges into a medium size pan. If necessary, stack a few on top of each other. The top wedges will steam more than braise, but they’ll still taste great.

related recipes

roasted artichokes with creamy chive dipping sauce

root vegetable hash with apples and pancetta

fennel confit with tarragon and lemon

Print