- Artisian Artichoke Hearts: Fresh, pre-trimmed artichoke hearts suitable for recipes.
- Large Kitchen Scissors: Used to trim and clean artichokes in preparation for cooking.
- Chef's Knife: A sharp knife necessary for cutting through the tough exterior of an artichoke.
- Heavy-Duty Cutting Board: For safely handling and cutting artichokes without damaging kitchen surfaces.
- Casserole Dish or Dutch Oven: Ideal vessels for slow braising, allowing even cooking and ease of oven handling.
- Mandoline Slicer (optional): To create thin slices of artichoke hearts as needed by some recipes.
- Sauté Pan: Can be used to sauté additional ingredients during the braising process.
- Digital Kitchen Scale: For precise measurement of ingredients in a recipe.
- Mandoline Peeler (optional): Useful for peeling artichoke slices or shavings, although not typically required for whole heart dishes.
- Storage Containers (Glass or Food-Safe Plastic): For storing leftovers after cooking braised artichokes.
4 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
3 globe artichokes, trimmed and halved lengthwise
1 1/4 cups dry white wine
3 whole sprigs fresh mint or thyme
Kosher salt and freshly ground black pepper to taste
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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