Artichauts au Vin Blanc

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Young, sweet artichokes are one of the delights of early summer. This recipe keeps their shapes more or less intact, but adds white wine, herbs and butter for a luxurious, special treatment. Small, new season artichokes are best. If using larger ones, increase the cooking time and test by inserting a knife into the middle (they should be soft when cooked).


  • 12 small artichokes
  • 3 cloves of garlic, crushed, peeled and chopped
  • bunch of flat-leaf parsley, chopped
  • 12 sprigs of thyme
  • 6 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 200 ml white wine
  • 100 g butter


    Heat the oven to 160°C/gas 3. Remove the stalk from the base of each artichoke and remove the outer leaves. Cut the tops off about halfway down and remove the inner choke with a teaspoon (if the artichokes are really small and tender this will not be necessary). Place in a baking dish, then add the garlic, herbs, olive oil and seasoning to the centre of each artichoke, pour in the white wine and cover with tin foil, twisting it around the edge of the baking dish to seal tightly. Place in the oven and cook for 35 minutes, until tender.

    Remove the artichokes and heat the cooking juices. When boiling, add the butter and simmer rapidly until reduced by half. Spoon into the centre of each artichoke and serve with crusty bread.