A simple and basic artichoke recipe that may well become your default method. The acidity of the white wine keeps the artichokes nice and green and also contrasts nicely but not too jarringly with their mild flavor. Other vegetables you can prepare this way: Not all vegetables take to white wine, but many do, especially those with a little sweetness. Think carrots, beets, sweet potatoes, and winter squash.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
To trim the artichokes, cut off their pointy tops, then remove a row or two of the hardest outer leaves. Peel the bottom stem with a paring knife, trimming the hard bottom but leaving the rest, unless it appears extremely stringy.
Step 2
Choose a deep saucepan or flameproof casserole with a lid that will hold the artichokes in one layer. Add the oil, wine, garlic, lemon juice, a large pinch of salt, at least 1/2 teaspoon pepper, and 1 cup water. Turn the heat to medium-high and bring to a boil. Add the artichokes, stems down, cover, and adjust the heat so the mixture simmers.
Step 3
Cook the artichokes until tender but not mushy, 30 to 60 minutes. Serve hot or at room temperature, with melted butter, lemon juice, or mayonnaise. Or reduce the cooking liquid over high heat, then strain and pour it over the artichokes.
