Braised Artichoke with Parsley and Fried Capers

This is one of those dishes that deserve the extra effort of trimming artichokes. I made it the other day when I was home alone and it took every bit of self-restraint I had to keep myself from eating the whole thing before shooting the photos.

The fried capers are really fun and pretty and they add a nice textural contrast to the dish. Just be very careful with the hot oil splattering. Drying them really well before frying will help prevent splattering and using a pot with deep sides will help contain the splatter. If you have a splatter screen, use that, too.

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Braised Artichoke with Parsley and Fried Capers

About This Recipe

This recipe appears in: How to Trim an Artichoke

Ingredients

  • 4 medium artichoke hearts, with trimmed stems attached
  • 2 to 3 tablespoons olive oil
  • 3 cloves garlic, cut into thin slices
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup white wine
  • cup or so of grape seed oil for frying
  • 2 tablespoon capers, rinsed and dried well
  • 1/4 cup roughly chopped flat leaf parsley
  • several thin shavings of Pecorino Romano
  • lemon juice, to taste

Procedures

  1. 1

    Cut each artichoke heart into thick lengthwise slices, about 6 slices per artichoke. Heat a skillet or wide saucepan over medium heat. Add olive oil.

  2. 2

    Spread the artichoke slices evenly in the pan. Brown both sides of the artichokes, about 5 minutes on each side.

  3. 3

    In the last 2 minutes on the second side, add the garlic slices and stir.

  4. 4

    When the garlic slices are fragrant and soft, add salt, pepper and wine, cover the pan, and cook the artichokes until tender over medium-low heat, about 10 minutes.

  5. 5

    While the artichokes are cooking, heat oil in a small, deep saucepan over medium heat until oil is about 360°F. The oil is hot enough when a caper dropped into the oil sizzles and bubbles form around it. Make sure the capers are dried very well to minimize splatter, and even then, be very careful. A tablespoon at a time, fry the capers for about a minute. When they are done, they will be crispy and have opened up like little flowers. Drain them on paper towels.

  6. 6

    When the artichokes are done, remove from heat and toss in the parsley. Squeeze in a few drops of lemon juice, to taste.

  7. 7

    Spoon the artichokes onto a serving dish. Sprinkle with cheese and capers. Serve hot.

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