Artichoke Fricassee
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This Artichoke Fricassee is a celebration of seasonal vegetables and slow-simmered flavor, perfect for those looking to add a lighter, plant-forward option to their Thanksgiving spread. Tender artichokes are gently braised with fennel, leeks, and garlic in a fragrant broth of white wine and herbs, then blended into a silky puree that serves as a base for the finished dish.
Whether served as a vegetarian main or a vibrant side, it’s a reminder that Thanksgiving isn’t just about the turkey—it’s about the abundance of the harvest and the stories we tell through food.
Total Time
2 hours
Serving Size
Makes 6 Servings
2
lemons, cut in half
4
medium artichokes
2
tablespoons olive oil
1
large onion, thickly sliced
1
fennel, thickly sliced crosswise
1
large leek, thickly sliced, white and light green parts only
4
cloves garlic, pureed
1
cup dry white wine
1
quart water
2
bay leaves
Kosher salt and black pepper
1.
Fill a large bowl with cold water. Squeeze lemons into water in bowl, to prevent browning of artichokes. Trim stems of artichokes to one inch from the base. Remove tough outer leaves until pale yellow leaves appear. Using scissors, cut an inch off tops. Trim remaining rough tips. Cut each in half (or quarters if artichokes are large). Place in lemon water.
2.
In large heavy saucepan over medium heat add olive oil to warm. Add onion, fennel, leek and garlic. Sauté 7 to 10 minutes or until vegetables softened. Deglaze pan with wine. Simmer until evaporated. Add the drained artichokes, water, bay leaves, 1 tablespoon salt and fresh ground black pepper. Bring to boil. Reduce heat and partially cover pot. Simmer until artichokes are soft and point of knife slips easily into artichoke, about 30 minutes.
3.
Drain artichokes and vegetables, reserving liquid. Discard bay leaves. Cool 10 minutes. Measure 1 cup of braising liquid into blender and add three quarters of the vegetable pieces, reserving some vegetables along with artichokes. Puree in blender until smooth. Return puree to saucepan. Bring to boil to reduce and thicken the juices, about 10 to15 minutes. Return artichokes and remaining vegetables to pot. Remove from heat. Adjust seasonings.
4.
Serve artichokes and vegetables on top of puree on serving platter.
Nutrition information not available.
Product information not available.
