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Cassandra Schultz’s Braised Artichokes

Cassandra’s mum’s braised artichokes actually, and they’ve converted me.  Artichokes aren’t just party food!

Cassandra says it’s a recipe she’s loved since she was a child, so I had to try it.  I only have a couple of artichoke plants and I picked a dozen chokes for last week’s birthday feast, but still there were another half a dozen ready to be cut.  Just shows how prolific they are.

The Recipe:

Cut the top leaves and pointy bits off as many artichokes as people (a bit like sharpening a pencil) cut the stem off so it has a flat bottom. Keep the very top of the stem, about 2 inches. Stand the artichokes up in a fairly tight fitting pot and place the stems all around.

Fill the pot to just under the top of the chokes with water. Put a dollop of tomato paste on each choke, crush garlic (lots) over the lot, add a slug of olive oil, salt and pepper. Simmer gently for at least an hour, lid on. Let the sauce reduce.

You eat them a leaf at a time. The are wonderful, even cold.

Heaven, peasant style

Cassandra Schultz


{ 2 comments… add one }
  • Cherie November 28, 2010, 8:38 pm

    They look fantastic. I love the taste of artichokes, but am a bit scared of cooking them. So you don’t take out the choke in this recipe? or do you do that too when triming the leaves?

  • Linda Woodrow November 29, 2010, 7:15 am

    Cassandra’s recipe said nothing about removing the choke, so I didn’t. These were young artichokes but mature, with the leaves starting to open out. We ate them holus bolus, choke and all, with only a few leaf tips left on our plates at the end.

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