Follow these steps for perfect results
butter
melted
red onion
minced
garlic
minced
tarragon
basil
fresh ground black pepper
to taste
chicken stock
white wine
artichokes
Melt butter in a large pot or dutch oven.
Add minced red onion and cook until softened.
Add garlic and saute briefly until fragrant.
Stir in tarragon, basil, and black pepper.
Pour in chicken stock and white wine.
Bring the mixture to a boil.
Prepare the artichokes by removing the tough outer leaves and trimming the top.
Place the artichokes in the pot, bottom-side down, and cook for 20 minutes.
Turn the artichokes over and cook for another 40 minutes, basting frequently with the sauce.
Cover and bake at 350°F (175°C) until tender.
Expert advice for the best results
For a richer flavor, use browned butter instead of regular butter.
Add a squeeze of lemon juice to the sauce for a touch of acidity.
Serve with a side of crusty bread for dipping in the sauce.
Everything you need to know before you start
15 minutes
Artichokes can be prepared ahead of time and reheated.
Serve whole artichokes on a plate with a pool of the sauce.
Serve as a side dish with grilled chicken or fish.
Serve as an appetizer with a creamy dipping sauce.
The crisp acidity of Sauvignon Blanc complements the richness of the artichokes.
Discover the story behind this recipe
Artichokes are a popular ingredient in Mediterranean cuisine.
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