Braised Artichokes
Braised Artichokes. Todd Coleman

Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Yield: serves 6-12


  • 12 cup olive oil
  • 2 cloves garlic
  • 12 cup white wine
  • 4 large artichokes, outer leaves trimmed, and halved lengthwise
  • 3 lemons, halved and juiced
  • Kosher salt, to taste
  • 4 tbsp. unsalted butter, cubed Freshly ground black pepper, to taste


  1. Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic; cook until golden brown, about 3 minutes. Add wine, artichokes, lemon juice and spent halves of the lemons, salt, and 10 cups water; boil. Reduce heat to medium-low; cook until artichokes are very tender, about 30 minutes. Transfer artichokes to a serving platter and keep warm. Discard all but 2 cups cooking liquid; return pan with liquid to medium-high heat. Add butter; cook until sauce is thickened, about 15 minutes. Season with salt and pepper; spoon sauce over artichokes to serve.