Braised Baby Artichokes with Polenta
Recipe type: Dinner, Lunch, Spring
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
If you're not a fan of polenta, the braised artichokes would be lovely served on their own as a side dish or over crostini for an appetizer.
  • 10 Baby Artichokes
  • 1 large Leek, cut in ¼ in. slices
  • 3 cloves of Garlic, thinly sliced
  • ½ c. Dry White Wine
  • 1 c. Chicken or Vegetable Stock
  • 2 Bay Leaves
  • ½ c. Flat Leaf Parsley, chopped
  • Lemons
  • Butter
  • Olive Oil
  • 1 c. Polenta (I like Bob's Red Mill Coarse Ground Polenta)
  • about 3 c. Water or Chicken or Vegetable Stock
  • about 2 Tbsp. Mascarpone Cheese
  1. Trim the artichokes. Snap off the tough outer leaves until you reach pale green inner leaves. Cut off the top ⅓ of each chop and trim off the brown end of the stem. Cut each artichoke in half and scrape out the choke (if there is one) and cut in half again. Place the trimmed artichoke in a bowl of cold water with lemon juice to prevent browning while you finish trimming the rest of the artichokes.
  2. Heat about 1 Tbsp. each of butter and olive oil in a large, lidded sauté pan or Dutch oven over medium-high heat. Add the leeks and garlic and sauté until the leeks begin to wilt and the garlic is fragrant, about 5 minutes. Add the quartered artichokes, season with a little salt and briefly sauté, about 1 minute. Add the wine and allow it to simmer off, about 1 minute. Add the chicken or vegetable stock, tuck in the bay leaves, bring to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pan and allow to cook until the artichokes are completely tender, about 45 minutes.
  3. While the artichokes cook, make the polenta. Bring the water (if using water, add a bit of salt and a drizzle of olive oil) or stock to a boil and slowly whisk in the polenta. Lower the heat to maintain a very low perk and stir frequently until the polenta is soft, about 30 minutes. If the pan seems to dry, add more water or stock. To finish, season with salt and pepper and stir in about 2 Tbsp. of Mascarpone cheese.
  4. When the artichokes are tender, remove the bay leaves and and season as needed with salt, pepper, and a touch of lemon juice. Remove from heat, and stir in the parsley.
  5. Divide the polenta between warm bowls and spoon the artichokes and braising liquid over the top.
Recipe by strawberryplum at