Braised Artichokes with Mushrooms and Onions

Braised Artichokes with Mushrooms and Onions Recipe - Authentic Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Braised Artichokes with Mushrooms and Onions is a delightful dish that combines the earthy flavors of artichokes and mushrooms with the sweetness of onions, all simmered to perfection in a savory broth. This recipe is perfect for those who appreciate the subtle flavors of vegetables and are looking for a hearty yet healthy meal option. The combination of ingredients and the method of cooking make this dish a comforting and satisfying experience, ideal for a family dinner or a special occasion.

History

The history of braising vegetables dates back centuries and is a cooking technique used across various cultures. Braised Artichokes with Mushrooms and Onions, in particular, may not have a specific origin story, but it embodies the Mediterranean tradition of cooking with fresh, seasonal vegetables. Artichokes have been a staple in Mediterranean cuisine since ancient times, and their pairing with mushrooms and onions in this dish highlights the simplicity and elegance of traditional cooking methods that bring out the natural flavors of the ingredients.

Ingredients

4 medium artichokes
1 lemon, halved
0.5 tsp salt
1 tsp freshly ground black pepper
0.25 cup olive oil
2 cups small white onions, peeled
2 carrots, sliced
0.25 lb (113 g) sliced mushrooms
2 garlic cloves, minced
0.33 cup white wine vinegar
0.5 cup dry white wine
1.5 cups chicken stock

Bouquet Garni

1 celery stalk
1 small leek, white part only
1 sprig thyme
1 bay leaf

How to prepare

Cut off the top third of each artichoke and rub the cut edges with a lemon half. Trim any dried portion from the stem.
Using scissors, snip off the small leaves at the base and the points of the leaves.
Scoop out the choke of each artichoke with a spoon and season the inside with lemon juice, salt, and pepper.
Rub all cut surfaces with a lemon half and transfer the artichokes to a bowl of cold water.
Squeeze the juice of the lemon into the bowl.
In a saucepan over medium heat, warm the oil until hot.
Add the onions and carrots and cook the vegetables, stirring occasionally, for 5 minutes.
Add the mushrooms, garlic, salt, and pepper. Cook the mixture, stirring, for 3 minutes.
Add the artichokes and turn them to coat with oil. Then add the vinegar, wine, stock, and bouquet garni, which has been tied together with string.
Bring the liquid to a boil. Then cover the mixture with a buttered round of wax paper and the lid. Braise on low heat, basting the artichokes with the cooking liquid once or twice, for 40 minutes.
Serve the vegetables with a little sauce poured over the top.

Variations

For a vegetarian version, substitute vegetable stock for the chicken stock.
Add a pinch of red pepper flakes for a spicy kick.
Incorporate other vegetables such as zucchini or bell peppers for added color and nutrition.

Cooking Tips & Tricks

To ensure the best results when making Braised Artichokes with Mushrooms and Onions, consider the following tips:

- Use fresh, high-quality artichokes for the best flavor and texture.

- To prevent the artichokes from browning, rub them with lemon juice immediately after cutting.

- Sauté the onions and carrots until they are just soft to bring out their natural sweetness.

- Be sure to tie the bouquet garni securely to make it easy to remove after cooking.

- Baste the artichokes occasionally while braising to ensure they are evenly flavored.

Serving Suggestions

This dish can be served as a main course for a light meal or as a side dish alongside grilled chicken, fish, or meat. It pairs well with a simple quinoa salad or a slice of crusty whole-grain bread to soak up the delicious sauce.

Cooking Techniques

Braising is the key cooking technique used in this recipe, which involves gently cooking the vegetables in a small amount of liquid in a covered pot. This method allows the ingredients to become tender and flavorful by slowly simmering in their own juices and the added broth.

Ingredient Substitutions

If fresh artichokes are not available, canned or frozen artichokes can be used as a substitute.

- White wine vinegar can be replaced with apple cider vinegar for a slightly different flavor profile.

- Any type of mushroom can be used in place of the white mushrooms for variety.

Make Ahead Tips

This dish can be prepared in advance and reheated before serving. The flavors often deepen when allowed to sit, making it even more delicious the next day. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the braised artichokes, mushrooms, and onions in a shallow bowl to showcase the vibrant colors and textures of the vegetables. Garnish with fresh thyme leaves or a sprinkle of finely grated lemon zest for a touch of freshness.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs beautifully with the flavors of this dish. For a non-alcoholic option, a sparkling lemon water or herbal tea complements the meal well.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a saucepan over low heat, adding a little water or stock if necessary to prevent drying out.

Nutrition Information

Calories per serving

A serving of this dish contains approximately 150-200 calories, making it a low-calorie option that can fit into various dietary plans. The low calorie count, combined with the high fiber content, makes it satisfying and filling.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the onions, carrots, and artichokes. A serving of Braised Artichokes with Mushrooms and Onions contains approximately 15-20 grams of carbohydrates. The majority of these carbs come from dietary fiber, making it a great option for those looking to maintain a healthy diet.

Fats

The olive oil used in the recipe contributes to the fat content of the dish, with a serving containing about 10-15 grams of fat. However, it's important to note that olive oil is a source of healthy monounsaturated fats, which are beneficial for heart health.

Proteins

While this dish is primarily vegetable-based, it does offer a modest amount of protein from the mushrooms and the chicken stock. A serving provides approximately 5-7 grams of protein, making it a suitable side dish to complement a protein-rich main course.

Vitamins and minerals

Braised Artichokes with Mushrooms and Onions is rich in vitamins and minerals, including vitamin C from the lemon juice, vitamin K, folate, and magnesium from the artichokes, and selenium from the mushrooms. These nutrients contribute to various health benefits, such as immune support, bone health, and antioxidant protection.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with sensitivities to sulfites should be cautious with the white wine and vinegar used in the recipe.

Summary

Overall, Braised Artichokes with Mushrooms and Onions is a nutritious dish that offers a good balance of carbohydrates, healthy fats, and proteins, along with a variety of vitamins and minerals. It's low in calories and free from common allergens, making it suitable for many dietary needs.

Summary

Braised Artichokes with Mushrooms and Onions is a versatile and nutritious dish that showcases the natural flavors of its ingredients. With its rich history, health benefits, and delicious taste, it's a wonderful addition to any meal. Whether you're looking for a comforting side dish or a light main course, this recipe is sure to impress.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Braised Artichokes with Mushrooms and Onions. It was a warm summer day, and I was visiting my dear friend Maria in her charming little cottage by the countryside. Maria was known for her incredible culinary skills, and I always looked forward to her delicious meals.

As soon as I walked into her kitchen, I was greeted by the most incredible aroma. Maria was busy at the stove, stirring a pot of simmering artichokes, mushrooms, and onions. The vegetables were caramelizing beautifully, and the smell was out of this world. I immediately knew that I had to learn how to make this dish.

Maria noticed my interest and smiled warmly. "Ah, I see you've caught a whiff of my braised artichokes," she said. "It's one of my favorite recipes, passed down to me by my grandmother. Would you like to learn how to make it?"

I eagerly nodded, and Maria began to show me the steps. She explained that the key to this dish was to braise the vegetables slowly, allowing the flavors to meld together and create a rich, savory sauce. She showed me how to prepare the artichokes, trimming off the tough outer leaves and cutting them into quarters. She also taught me how to clean and slice the mushrooms and onions, ensuring that each ingredient was prepped perfectly.

As the vegetables cooked, Maria shared stories of her grandmother and how she had learned to cook from her at a young age. She spoke of family gatherings and big Sunday dinners, where her grandmother would prepare this dish with love and care. I could see the nostalgia in Maria's eyes as she recounted these memories, and I felt honored to be learning this recipe from her.

After a few hours of simmering, the braised artichokes were finally ready. Maria ladled some onto a plate and handed me a fork. I took a bite and was instantly transported to food heaven. The artichokes were tender and flavorful, the mushrooms earthy and meaty, and the onions sweet and caramelized. It was a truly unforgettable dish.

I knew that I had to make this recipe my own, so I asked Maria for a copy of it. She gladly wrote it down for me, detailing each step and ingredient with precision. I thanked her profusely and promised to make this dish for my family soon.

When I got back home, I wasted no time in trying out the recipe for Braised Artichokes with Mushrooms and Onions. I gathered all the ingredients and followed Maria's instructions to a tee. As the vegetables simmered on the stove, the familiar aroma filled my kitchen, bringing back memories of my time with Maria.

When the dish was finally ready, I plated it up and called my family to the table. They dug in eagerly, savoring each bite and showering me with compliments. They couldn't believe that I had made such a delicious and complex dish, and I couldn't help but feel proud of myself.

From that day on, Braised Artichokes with Mushrooms and Onions became a staple in my cooking repertoire. I would make it for special occasions, family gatherings, and even just for myself on a quiet evening. Each time I prepared it, I would think of Maria and her grandmother, grateful for the gift of this incredible recipe.

Years passed, and I continued to cook Braised Artichokes with Mushrooms and Onions, passing it down to my own children and grandchildren. It became a cherished family recipe, a symbol of love and tradition that would live on for generations to come.

And so, as I sit here reminiscing about that warm summer day with Maria, I can't help but feel grateful for the magic of food and the joy of sharing recipes with loved ones. Braised Artichokes with Mushrooms and Onions will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.