Artichokes Braised with Garlic and Thyme

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

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 taza de aceite de oliva
8 ramitas de tomillo fresco
1 head of garlic, cloves separated and left unpeeled
240ml de agua
1/4 cucharaditas de pimienta negra
1 cucharadita de sal
1 cucharada de aceite de oliva virgen extra
Acompañamiento: pan crujiente
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.