braised artichokes with pancetta, shallots and thyme

braised artichokes with pancetta

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!






  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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