Braised Artichoke Bottoms with Glazed Onions

Preparation info
  • Serves


    • Difficulty


Appears in
Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

It is not convenient to give specific measures for stock and wine here; the quantity depends on the shape of the cooking vessel and how closely the artichoke bottoms fit into it. It should be of a non-reactive material, preferably earthenware or, lacking that, enamelled ironware or heavy stainless steel.



Arrange the artichoke bottoms in the cooking vessel. Pour stock and wine into and around to half immerse them (two parts stock to one of wine) and bring to the boil. Cook, covered, at a bare simmer for about 40 minutes, or until the artichoke bottoms are tender but still slightly resistant to the prick of a trussing needle, turning them over in their cooking liquid after 20 minutes. Remove the