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Artichokes Braised In White Wine

serves 4-6

Fennel seed, tomatoes, lemon juice and fresh basil give these succulent wine-braised artichokes a Mediterranean flavor.

This recipe is part of Andrew Schloss's Sunday Dinners.


8 small artichokes
Juice of 1 lemon
1 onion, chopped
1/4 cup olive oil
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 tablespoon fennel seed, ground
1 cup white wine
1 large tomato, stemmed and chopped
1 cup water
1/4 cup basil leaves, coarsely chopped


prep: 10 minutes
total: 50 minutes


mortar and pestle or spice grinder


1. Peel the dark tough leaves from the artichokes down to the point where the leaves become pale and tender. Slice off the thorny top of each artichoke and trim the stems. Cut the artichokes in half lengthwise, scoop out the hairy choke from the center and slice the trimmed artichoke innards thinly. As the artichokes are sliced, toss them in a bowl with the lemon juice.

2. In a skillet, cook the onion in the olive oil over moderate heat until softened. Add the garlic, crushed red pepper flakes and fennel seed. Stir for 30 seconds.

3. Add the artichokes and any lemon juice in the bowl and toss to coat with oil. Add the wine, salt and pepper, tomato and water. Toss well, cover and simmer for 35 to 40 minutes until the artichoke slices are tender and most of the liquid has evaporated. Stir in the basil leaves and adjust seasoning with salt and pepper.

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