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  • Writer's pictureTommy Centola

Braised Artichokes

Artichokes were a favorite of my mom's. With this weeks post falling on a sister's and brother's birthdays, I figured I would keep this weeks post in the family.

3 tablespoons butter

2 large fresh artichokes, trimmed, quartered and cleaned

1 (28-ounce) can crushed tomatoes

1 cup dry white wine

1/2 cup Castelvetrano olives, pitted and halved lengthwise

1/2 cup roasted peppers, chopped

1/4 cup capers

2 tablespoons lemon juice

1 teaspoon kosher salt

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

2 tablespoons heavy cream

Preheat oven to 325℉.

In a 12-inch cast-iron skillet, melt butter over medium-high heat; add artichokes, cut side down, and cook until edges are browned, 3 to 4 minutes per side. Remove from skillet, and set aside. Add tomatoes, wine, olives, red peppers, capers, lemon juice, salt, oregano, and cayenne to skillet; stir to combine. Nestle artichokes in sauce, and cover.

Bae until artichokes are very tender; 45 minutes to 1 hour.

Remove artichokes from skillet, and set aside. Add cream to sauce, and cook over medium heat for 3 to 5 minutes. Return artichokes to sauce; serve warm.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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