Artichokes Braised with Garlic and Thyme


  • 6 medium artichokes (1/2 lb each)
  • 18 fresh flat-leaf parsley sprigs
  • 1/4 cup olive oil
  • 8 fresh thyme sprigs
  • 1 head of garlic, cloves separated and left unpeeled
  • 1 cup water
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil

    • Special equipment: a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)
    • Accompaniment: crusty bread


    Food Editor Maggie Ruggiero Learned This Method Of Cooking Artichokes From A Close Friend Of Hers, Betty Alfenito, 'prop Stylist And Cook...

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