If you’re looking for a way to enjoy artichokes that’s both rustic and bursting with flavor, this braised artichokes with tomatoes and basil recipe is just the ticket. It’s simple, wholesome, and loaded with the fresh, sunny tastes of the Mediterranean.
The dish begins with baby artichokes, cleaned and halved, then gently browned to build flavor. Next comes a fragrant base of garlic and onion, followed by juicy tomatoes that simmer down into a light sauce. A generous handful of fresh basil is stirred in at the end, bringing a bright herbal finish that balances the richness of the braise.
This recipe is all about letting the ingredients shine. The artichokes become buttery-tender as they simmer, soaking up the tomato and garlic flavors. The basil adds a fresh lift, and the whole dish is perfect for mopping up with a chunk of crusty bread.
While it’s perfect on its own as a light lunch or side, you can easily turn it into a heartier meal. Serve it over creamy polenta, spoon it onto pasta, or top it with a poached egg. For extra protein, add in white beans or grilled chicken.
Don’t be intimidated if you’ve never cooked fresh artichokes before. The key is trimming away the tough outer leaves and cutting off the top to reveal the tender heart inside. Once you get the hang of it, the prep becomes second nature.
For convenience, you can also use frozen or jarred artichoke hearts, just be sure to drain them well before braising.
This dish is proof that a few good ingredients, prepared simply, can turn into something truly special. Whether you’re cooking for yourself or serving guests, braised artichokes with tomatoes and basil bring the taste of summer to the table any time of year.
Ingredients
- 4 artichokes
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 can diced tomatoes
- 1/4 cup Basil leaves chopped, fresh
- Salt and pepper to taste
Instructions
- Start by preparing the artichokes. Cut off the stems and remove any tough outer leaves. Cut off the top 1/2 inch of each artichoke and trim any remaining tough leaf tips. Cut the artichokes in half and remove the hairy choke in the center. Rinse the artichoke halves under cold water and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent and fragrant, about 5 minutes.
- Add the artichoke halves to the skillet, cut side down, and cook until they are golden brown, about 5 minutes. Flip the artichokes over and cook for an additional 5 minutes.
- Pour in the diced tomatoes and their juice, and season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 15 minutes, or until the artichokes are tender.
- Remove the skillet from heat and stir in the chopped basil leaves. Taste and adjust seasoning as needed. Serve the braised artichokes hot, and enjoy!