Braised artichokes with orange

I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…

Channel	Publish Date	Thumbnail & View Count	Actions
Bruno Albouze	2023-05-19 17:27:31	16,733 Views	View on YouTube View Channel

Braised artichokes – Bruno Albouze

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Last Sunday night I braised as many artichokes as I could bear to trim. They baked for an hour covered in a creamy layer of olive oil white wine olives mint garlic and orange zest. When they came out of the oven all the artichokes were golden brown and tender—delicious warm but they’re also delicious at room temperature if you wait a bit or make them ahead. They’re that easy. That said the real magic happens when you have enough for leftovers. I used them all week in and on lunches and snacks making almost every meal I made better (by far!). I used them as a topping for a frittata—an omelette would be great too. My favorite lunch in the studio came from a Mason jar filled with a bunch of these artichokes (make sure to get plenty of that olive-garlic goodness out of the baking dish) paired with French lentils—that’s it. I’ve also eaten them chopped up over tagliatelle with eggs. And finally as a topping for a piece of good toast with a little sheep's milk ricotta. Totally super simple. I'm sure you can think of other ideas! I posted the recipe here.