Braising artichokes (slowly cooking them in a small amount of liquid) leaves them tender and flavorful. Spoon some of the braising liquid over them for serving.
2 large artichokes
Juice of 1 lemon
2 tablespoons butter
2 tablespoons olive oil
cloves garlic, peeled and minced
2 tablespoons minced fresh parsley
1/2 teaspoon salt
2 tablespoons milk
1/4 cup dry white wine, divided
2. Cut the artichokes in half, then in quarters. Place them in a bowl and cover them with cold water and the lemon juice. Let them soak for several minutes, then drain and dry well. Set aside.
3. In a Dutch oven, heat the butter and oil. Add the garlic and sauté until it begins to soften. Add the parsley and continue to cook over low heat for 2–3 minutes.
4. Add the artichokes and coat well with the seasonings. Sprinkle the salt over the artichokes, cover the pot and cook over low heat for about 5 minutes.
5. Add milk and half the wine to the pot, and continue to cook, covered, for 15 minutes. Add the remaining wine and cook until a knife is easily inserted into the leaves and heart. Serve immediately.