Artichokes Braised with Garlic and Thyme

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This elegant recipe for artichokes braised with garlic and thyme transforms a simple vegetable into a sophisticated, Mediterranean-inspired meal. Slowly cooking the artichokes in olive oil and aromatics ensures the heart becomes buttery and tender, while the garlic cloves soften into a sweet, spreadable consistency. The rich, dark pan sauce, finished with extra-virgin olive oil, provides a depth of flavour that perfectly complements the earthy notes of the thyme and parsley.

As a high-protein vegetarian option, this dish is wonderfully satisfying when served as a light lunch or a substantial starter. The ritual of peeling back the leaves to reach the succulent centre makes it a fantastic choice for a relaxed supper with friends. Serve it alongside plenty of fresh, crusty bread to soak up every drop of the garlic-infused juices.

Ingredients for Artichokes Braised with Garlic and Thyme

6 medium artichokes (230g each)
18 fresh flat-leaf parsley sprigs
1/4 tasse d'huile d'olive
8 brins de thym frais
1 head of garlic, cloves separated and left unpeeled
240 ml d'eau
1/4 cuillère à café de poivre noir
1 cuillère à café de sel
1 cuillère à soupe d'huile d'olive extra-vierge
Accompagnement : pain croustillant
a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)

How to make Artichokes Braised with Garlic and Thyme

Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open centre. Scoop out sharp leaves and fuzzy choke from centre with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.

Remove artichokes from water and push 3 parsley sprigs into centre of each. Heat 60ml olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 60ml water, pepper, and 1/2 teaspoons salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.

Transfer artichokes, thyme, and garlic to a platter. Add remaining 180ml water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoons salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.

Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.