Braised artichokes with basil and mint


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

With this slow-cooking method, you can serve the artichokes warm or cold in the braising juices, quarter them and serve as a refreshing first course salad as pictured, or finish the dish by frying them until crisp.


  • 20 small artichokes or 6 medium artichokes
  • 1 lemon, halved
  • ½ cup extra virgin olive oil
  • ½ cup dry white wine
  • 2 cups water
  • 1 bay leaf
  • handful each of mint leaves, basil leaves and parsley leaves
  • 2 anchovies, mashed
  • 4 sundried tomatoes, sliced
  • freshly ground pepper
  • extra basil leaves


Cut the top 2 cm (¾ in) of the larger artichoke leaves away, and rub cut area with lemon. Remove a few of the tough outer leaves, and trim the stalks.

Combine olive oil, wine, water, bay leaf, mint, basil, parsley, anchovies and pepper with artichokes in a heavy-bottomed pan and bring to the boil. Cover partly, lower heat and cook gently for 1 hour, turning artichokes once or twice in that time.

Remove artichokes and boil until water evaporates and liquid is reduced to a very artichoke-flavoured oil. Cut artichokes into halves or quarters, stripping away any tough outer leaves or hairy inner choke. Spoon over the cooled juices and serve, dressed with a few fresh basil leaves and sundried tomatoes. Or fry artichoke halves or quarters in the oil until they are frizzled and crisp.