Braised Artichokes

Steps

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1. 1
   Fill a large bowl with cold water and squeeze in a lemon. Artichokes oxidize and brown quickly once cut, so prepare the acidulated water before you begin trimming.
   ▶ ≈0:30
2. 2
   Remove all the small leaves surrounding the artichoke.
   ▶ ≈0:53
3. 3
   Using a sharp knife, turn the artichoke to remove the green outer leaves, keeping only the heart and some of the upper tender leaves.
   ▶ ≈1:13
4. 4
   Trim the stem but keep about 5 centimeters (2 inches) of it, as the stem of young artichokes is tender and flavorful.
   ▶ ≈1:31
5. 5
   Carefully peel away the tough, fibrous skin from the entire stem using a small paring knife.
   ▶ ≈1:52
6. 6
   Cut off about two-thirds from the top of the artichoke and rub the entire surface with a lemon half. Use a Parisian melon baller to make a clean cut from top to bottom, removing the fuzzy choke center.
   ▶ ≈2:01
7. 7
   Soak the trimmed artichokes in the lemon water. Drain and dry them well just before cooking.
   ▶ ≈2:24
8. 8
   In a hot pan, sauté the artichokes with olive oil and butter for about 5 minutes, then season with salt and pepper.
   ▶ ≈2:37
9. 9
   Add the crushed garlic and herbs, then deglaze the pan with dry white wine.
   ▶ ≈2:51
10. 10
    Cover and steam for 15 minutes.
    ▶ ≈2:57
11. 11
    Remove the lid and continue cooking until the liquid has evaporated and the artichokes are beautifully browned.
    ▶ ≈3:17