Braised Artichokes with Orange
Braised artichokes baked for an hour, covered in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest. Make them on a Sunday night and use throughout the week to make your sandwiches and pastas fantastic.
These braised artichokes, pulled straight from the oven, are golden, tender, and fantastically tasty. Artichoke hearts are baked for an hour, covered in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest.
Types of Artichokes to Use
Depending on your level of ambition, you can choose which type of artichokes to use for this recipe with a few little adjustments. Frozen artichokes are actually great, and make quick work of things, same goes for jarred artichokes in oil. Fresh baby artichokes are a treat, but take a bit more preparation.
- Fresh artichokes: I go into depth about how to prepare artichokes on this page about how to cook artichokes. It’s where you want to start if you’ve picked up some artichokes at a farmer’s market.
- Frozen artichokes: Proceed with the recipe as written. You might need to extend the cooking time a bit.
- Artichokes in oil: A tip here is to make sure you like the taste of any jarred artichokes you’ve purchase before proceeding with this recipe. They’re often marinading in an herbed oil. For this recipe, they’ll come out of the jar soaked in oil, so you can reduce the oil a bit. Or just keep the amount as written, and you’ll have more amazing flavored oil to drizzle on things after baking.
Braised Artichokes: How to Enjoy
Braised artichokes are delicious hot, but they're equally good at room temperature if you wait a bit, or make them ahead of time. They're easy like that.
- I love them as part of a Niçoise salad situation.
- These artichokes are wonderful sliced and spread across toasted sourdough or focaccia with a bit of cheese in a sandwich. Same deal with bruschetta. Sheep’s milk ricotta is a favorite combination.
- For a to-go option, put some of the artichokes along with lots of the olive-garlicky goodness from the baking dish, with a good amount of French lentils for a simple lunch.
- They’re a great component in a frittata sandwich.
More Artichoke Recipes
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Braised Artichokes with Orange
Bake these on a Sunday night, and use them on (or in) lunches throughout the week. They're great at room temperature, or warm. Perfect addition to salads, quinoa bowls, over pasta, or as a component on a simple tartine.
- 5 cloves garlic, peeled and chopped
- 24 kalamata olives, rinsed, pitted, chopped
- zest of one orange
- 2/3 cup loosely packed fresh mint
- 1/2 cup extra virgin olive oil
- 1/2 cup dry white wine
- 1 teaspoon honey
- 16-20 baby artichokes, trimmed, and halved*
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Preheat the oven to 400°F. In a large baking dish, combine the garlic, olives, orange zest, mint, olive oil, wine and honey. Whisk to combine.
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Add the artichokes, in a single layer, if possible, and use your hands to toss well. Cover and bake for about an hour. Take a peek after 45 minutes, and see how it is going. You want some browning, and a tender texture.
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Baked Artichoke Dip
This simple artichoke dip hits all the crowd-pleasing notes of the classic version, but cuts way back on the mayo-bomb aspect. And guess what? No-one can tell the difference. I still use a bit of mayo, but incorporate some silken tofu and greek yogurt.
How to Cook Artichokes
A primer on how to cook artichokes, particularly the baby ones. A lot of people are intimidated by the process, or they think it's not worth the effort. But with a little patience, salt, and fat - you can absolutely cook some of the best artichokes of your life.
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Comments
This recipe looks yummy thou I never tried artichokes before but I am going to try this delicious dish. 🙂
I made these and loved the flavor. I think I didn’t trim enough off the top of the chokes though since the artichoke was still a loudly chewy.
I made this dish Saturday night after a visit to the farmers market for baby artichokes. Absolutely fantastic, so good that I stopped off at a farm stand again today (2 days later!) so we can have it again before the baby chokes are gone for the season. Braising now, and smells sooooo good. Thank you!!
Wanted to note that I did try these with frozen artichoke hearts, and they turned out great! I defrosted them first and halved the cooking time to accomodate. Added some asparagus, as well, and plan on having them for lunch all week long!
Hey Heidi – I just wanted to leave a note to let you know how much I love 101 Cookbooks and how often I come here for inspiration. You always have such inventive recipes, and I know if I try anything it will be delicious! Thank you for doing what you do 🙂
heidi, such a quiet and cherished moment to trim artichokes (until unbearable of course). and the simplistic beauty in which you delight in them is always of my adoration. dreaming of that toast and ricotta.
I’m glad you included a link on how to peel an artichoke. I’ve never gone to the trouble before, but these look too good not to try.
I always consider artichokes to be such a luxury – something that should be reserved for special occasions. Clearly, I’m missing out on way too many opportunities to have an amazing meal/snack like this!
These look absolutely wonderful. Good, fresh artichokes are very difficult to come by where I live, though. Do you think frozen artichoke hearts (they are raw) work in this recipe?
Hmmm, I never really eat artichokes but this sounds delicious! And your tips for using the leftovers seem like really good ideas.
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