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Epicurious

Artichokes Braised with Garlic and Thyme

3.8

(34)

Image may contain Plant Food Produce Vegetable Artichoke Art and Painting
Artichokes Braised with Garlic and Thyme

Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, "prop stylist and cook extraordinaire." We love the wonderful pan sauce it yields, as well as the way it infuses the artichokes with a subtle hint of garlic.

Cooks' note:

Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.

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