Braised Artichoke Hearts
By: Sheri Wetherell
Published: March 25, 2009

I think of these artichoke hearts as a sad story with a happy ending. It all started recently at Sosio's Produce in Pike Place Market where we purchased three glorious artichokes. They were amazing, truly something to behold. Perfectly shaped globes with nary a bruise. I could eat nothing but an artichoke for dinner and be completely satisfied. Dipping the leaves one by one in lemon aioli then scooping out the tender heart.
But what did we do? We put them in the fridge and went skiing for five days. We meant to take them with us, but alas, we forgot.
When we returned the leaves, obviously saddened by our neglect, had turned brown and their shape was less than perky. So we trimmed them of their leaves and tenderly (guiltily) carved the hearts. We placed them in the oven with some white wine and let them braise until tender on the inside and subtly crisp on the outside. Delicious with a lemon smoked paprika aioli.
So good the artichokes themselves forgave us.

Comments:
paul redman
March 24, 2009

those look phenomenally good and are making me really hungry!!!!!
Rosebud

Now that is one gorgeous picture.  It also sounds delicious, so we will definitely try it.
Tracy

Mmmmmmmmmmmm these make my mouth water.  Great picture - even better story.  Cheers!