Braised Artichokes (for Bruschetta, Pasta, Risotto & more!)

• Fresh Artichokes - use can use any kind of fresh artichokes you can find. Depending on their size.
• Fresh Parsley - you can use frozen parsley or even substitute it with 2 leaves of fresh mint.
• Garlic - you can leave garlic cloves whole, sightly crushed with a knife and then remove in the middle of cooking. This will give artichokes light garlic flavor and aroma. If you prefer are more intense garlic flavor simple finely chop garlic. Be careful not to burn it.
• Sun-dried tomatoes (optional) - sun dried tomatoes add a slight hint of sweet and sour which results in extra depth of flavor. You can skip sun dried tomatoes but in this case it’s best to use white wine or add a splash of vinegar close to the end of cooking.. More on this below.
• Peperoncino - hot pepper/chili flakes (optional) - gives a kick of flavor. You can only add a pinch for very subtle flavor or go all in and make it very hot to taste.
• Water - for braising. Can be substituted with dry white wine for extra depth of flavor.
• Extra virgin olive oil, salt to taste.

Possible Add-Ons

• Vinegar - white wine or apple cider vinegar give an extra kick of flavor. Start with just 1 tablespoon added close to the end of cooking, add more to taste.
• Spinach - spinach and artichokes is one of the most famous matches, which will work here too. Add spinach at the end of cooking and let steam with artichokes for just a few minutes.
• Mushrooms - if you’ve ever tried Funghi Trifolati - Sauteed Mushrooms Italian Style, you’ll find that these artichokes use essentially all the same ingredients and technique. For this reason the pair wonderfully with addition of mushrooms. Start adding them to the pan all together (if using button mushrooms). You can also cook them separately and mix when cooked.

Clean fresh artichokes

• Squeeze a lemon in a bowl filled with cold water.
• Cut off the stem. Remove most of the outer leaves. Cut of the top, remove any remaining green leaves so that you have only inner pale leaves left. Trim any dark park around the stem. Cut artichoke in half and using a melon baller or a spoon remove the inner core. Slice or cut in quarters or 8 parts for large artichokes. Thinly sliced artichokes will cook faster but you can make a cut that you prefer.
• Keep artichokes in lemon water while you’re cleaning the rest to prevent oxidation (turning dark).
  
  Check out this detailed step-by-step guide with pictures: How to Clean & Trim Fresh Artichokes

Make braised artichokes

• Add a generous splash of extra virgin olive oil in pan large enough to fit all the artichokes. Add garlic crushed with a flat knife and parsley stems tight with a kitchen thread (optional).
• Once garlic becomes fragrant, remove it together with the parsley stems.
• Add sliced and drained artichokes. Sauté artichokes on medium high heat for a few minutes tossing it around the pan from time to time.

• Add finely chopped sun-dried tomatoes and a pinch of peperoncino or chili flakes (optional).
• Add a splash of water or dry white wine, cover with a lid and cook for 10-15 minutes.
• Check on artichokes and stir them occasionally. You want them to be soft but still with a slight bite to them. Cooking time depends on the variety of artichokes chosen and on their cut.
• Once artichokes are almost done, add chopped parsley and if desired a splash of white wine vinegar.

Different Ways To Use Them

• Braised artichokes make a great contorno - side dish.
• They can be used to make Pasta with Artichokes or Artichoke Risotto.
• Try as one of delicious focaccia toppings!
• Make bruschetta! They are delicious paired with garlic rubbed rustic Italian bread like Pugliese bread. It makes a great appetizer or a quick, fuss-free lunch.
• This is a base recipe that with a few other ingredients can turn into super creamy and mouth-watering spread for crostini.
• Not to mention that they can be used to make frittata, added to soups (at the end of cooking) and added to pies or quiches.

How To Stretch Leftover Artichokes To Make Another Meal

If you have any leftover artichokes that you need to stretch for another meal, make Sauteed Mushrooms first, then mix with leftover artichokes.

You can also make sauteed spinach and mix it with leftover artichokes to make a light and flavorful side.

But probably the easiest way would be to heat up artichokes with a little oil and once they're hot, mix in a beaten egg, toss until scrambled and enjoy!