Braised Artichoke Hearts by Ammiskitchenig

Ingredients

• 8 artichokes
• 1/2 cup white wine
• 1 cup chicken stock
• 1/4 cup olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, finely chopped
• 1 lemon (for juice and soaking water)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Fill a large bowl with cold water and squeeze in the juice of one lemon, adding the squeezed halves to the water.
2. Remove tough outer leaves from artichokes until pale-green leaves are exposed; trim tops, remove the hairy choke, peel stems, and immediately submerge in lemon water.
3. Place prepared artichokes in a heavy-bottomed pot; add olive oil, wine, chicken stock, garlic, thyme, salt, and pepper.
4. Cover and bring to a boil over medium heat; reduce to a simmer and cook for 30 minutes until tender.
5. Remove artichokes from the pot and set aside; add butter and parsley to the remaining liquid in the pot, whisking until emulsified into a sauce.
6. Heat a separate skillet with a splash of oil; sear artichokes stem-side up for 2-3 minutes until lightly golden.
7. Transfer to a serving dish and drizzle generously with the prepared butter sauce.