These braised artichokes are tender, crispy on the edges and infused with garlic, shallots and the meaty flavor of pancetta. They’re the easiest artichokes!
Working one artichoke at a time, remove the tough outer leaves near the base. Trim the stem and slice 1 inch off the top. Use kitchen shears to remove the sharp points from each leaf. Use a paring knife to trim the base and peel the stem. Cut artichoke in half lengthwise, then use a spoon to scrape out and discard the fuzzy choke and any sharp, small leaves. Slice each half into 4 wedges and place them immediately in a bowl of cold water and lemon juice.
Place olive oil and pancetta in a large, cold skillet and turn heat to medium. Cook, stirring occasionally, until the pancetta is beginning to brown and get crispy, 5- 7 minutes.
Add shallot and cook, stirring occasionally, until soft and translucent, about 2 minutes. Stir in garlic. Remove artichokes from lemon water, pat dry, and arrange in an even layer in the pan. Season with salt and black pepper and cook for a few minutes. Flip wedges and nestle into pancetta and shallots. Pour in wine and chicken stock and bring to a simmer.
Tuck thyme sprigs around artichoke wedges. Reduce heat to medium- low, cover and cook for 25- 30 minutes, or until artichokes are tender when pierced with a fork.
When artichokes are done, uncover and increase heat to cook off any extra liquid. Adjust seasoning if needed and serve.
Recipe inspired by Marcella’s Italian Kitchen
Keywords: braised artichokes