Braised Artichoke Antipasto

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By David Tanis

Published 2013

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This antipasto is a homemade, and better, version of the sort you find in jars at an Italian deli. If you can get baby artichokes, they are lovely braised this way, but medium artichokes work well too. (Zucchini or eggplant are also options.) They’re simmered in a fair amount of olive oil with aromatics, tomato, white wine, and a touch of vinegar. Delicious warm, they are even better served at room temperature.