Artichokes Braised in Olive Oil and White Wine

Adapted from Tom Colicchio’s recipe as seen in Food & Wine, June 1999. To lighten the dish, I reduced the amount of olive oil. To simplify the recipe, I used frozen artichoke hearts. I also decided to braise the fennel along with the artichokes.

3 tablespoons extra virgin olive oil
2 medium leeks, white and tender green, quartered lengthwise and cut into 2” lengths
2 celery stalks, thinly sliced
1 large onion, halved and thinly sliced
1 large carrot, thinly sliced
4 garlic cloves, thinly sliced
One 12-ounce package frozen artichoke hearts 
1 small fennel bulb, cored and thinly sliced
fresh lemon juice from 1 lemon
4 thyme sprigs
4 tarragon sprigs
2 bay leaves
salt and pepper
¼ cup dry white wine
2 cups chicken or vegetable broth
½ cup frozen peas
half a bunch of pencil-thin asparagus
1 handful mixed green and wax beans, trimmed
2 medium tomatoes, finely diced
½ cup mixed fresh herbs, such as parsley, chives or basil, coarsely chopped

Heat olive oil in a large deep skillet. Add the leeks, celery, onion and carrot and cook over low heat, stirring often, until softened but not browned, about 20 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add the frozen artichokes, sliced fennel bulb, lemon juice, thyme, tarragon and bay leaves; season with salt and pepper. Add the wine and broth, cover partially and braise over moderately low heat until tender, about 15-20 minutes. Stir in peas and cook 2 more minutes. Discard the herbs.

Meanwhile, blanch the asparagus and beans separately in boiling salted water until crisp tender, about 3-4 minutes. Transfer vegetables to a bowl of ice water to stop cooking and retain bright colors.

Mound the asparagus and beans in soup plates and spoon braised artichokes and fennel on top. Scatter chopped tomatoes and fresh herbs on top.

This printable recipe is from Jeanette's Healthy Living.