Every year, we get four or five nice-size artichokes in our garden. But when our friends’ kids come over, we have watched in horror as the artichokes became balls on a stick for them to play with, or spiky specimens in a game of tetherball. So we’ve learned our lesson and now make sure we harvest the artichokes before these invaders make their way into the garden.
This recipe is the grand treatment for the artichokes. After the initial braise in an aromatic broth of wine, garlic, and shallots, the artichokes are seared to give an extra layer of flavor and a contrasting texture to their soft hearts. They are so good that each person may eat at least two halves, so plan on making a big batch if you’re serving a crowd.
© 2013 All rights reserved. Published by Abrams Books.