Braised Artichokes

• 2 large artichokes
• 14 cup extra virgin olive oil
• 14 cup white wine
• 1 cup water
• 1 cup chicken broth
• 2 tablespoons butter
• fresh thyme, chopped
• fresh parsley, chopped
• garlic, slivered
• freshly ground salt and pepper

1. Trim tops of artichokes just to choke.
2. Slice garlic into slivers and insert 1/2 of amount amongst leaves and sprinkle rest in bottom of pot.
3. Place prepared artichokes in pot just large enough to hold.
4. Pour 1/4 cup each olive oil and white wine over artichokes.
5. Sprinkle chopped parsley and thyme over artichokes.
6. Pour chicken broth and water over chokes and top each with 1 tablespoon of butter.
7. Salt and pepper top of each choke and cover pot.
8. Simmer chokes until tender (approximately 30-45 minutes).
9. Serve the remaining sauce in bottom of pot as dipping sauce.
10. Add a little more water if necessary should the liquid evaporate too much.
11. NOTES: I remove chokes after cooking.
12. The artichokes are much more tasty should you put them refrigerator in braising sauce for a day-- better in two days or more.
13. Also ideal to serve hollandaise made with braising sauce.
14. I sometimes remove the choke before placing in fridge and use the cavity for the hollandaise.

artichokes, extra virgin olive oil, white wine, water, chicken broth, butter, fresh thyme, fresh parsley, garlic, freshly ground salt

Taken from www.food.com/recipe/braised-artichokes-8880 (may not work)