Access the Series: Enrolling now in The Estate Registry. →

Jorj Morgan Logo

Tomato Braised Artichokes with Anchovy Pesto Rub

Print 🖨 PDF 📄

Tomato Braised Artichokes

With Anchovy Pesto Rub

THE STRATEGY:

In Italy, family dining is an architectural feat of passed platters and shared laughter. These artichokes are trimmed with precision, coated in a savory anchovy-basil pesto, and braised "low and slow" in a tomato-wine broth. It is a dish that turns a first course into a prestigious event, demanding that guests roll up their sleeves and dive in.

Savory tomato-braised artichokes with pesto rub served in a shallow bowl
A bowl of goodness: Artichokes braised to peak tenderness in a rich tomato-wine broth.
There is a unique synergy that occurs when art and culinary craft collide. Recently, while hosting my dear friends Susan and Tom Fazio, I leaned into the "Routine of Connection" by creating an evening inspired by the vibrant fresh markets of Italy. While the menu was a symphony of Italian classics, the true star of the evening was this tomato-braised artichoke dish. In Italy, everyone is family, and family dining is all about platters of delicious food passed around a table of lively conversation. Artichokes are an Italian staple, but they require a bit of architectural patience to prepare. The reward, however, is a heart so tender and a sauce so rich that the entire table falls into a appreciative silence. It is a dish that invites your guests to slow down and savor the craft.

The Precision of the Prep

Trimming a fresh artichoke is a task for the patient host. It involves removing nearly half of the leaves to reveal the tender, pale green heart hidden beneath. Each cut must be met immediately with a rub of fresh lemon to preserve the vibrant color of the vegetable. This level of precision is what transforms a simple garden ingredient into a prestigious element of the Estate table.
The architectural process of trimming a fresh artichoke and rubbing it with lemon
The Architectural Trim: Mastering the art of the fresh artichoke.
Once the artichokes are prepped, they are bathed in a savory pesto of flat-fillet anchovies, garlic, and basil. This paste creates a salty, rich foundation that infuses the leaves as they simmer. The final braise—conducted "low and slow" in a broth of white wine and diced tomatoes—allows the artichokes to take on the complex flavors of the liquid they swim in, resulting in a sauce that is concentrated and utterly addictive.
Brushing a savory anchovy and basil pesto onto trimmed artichoke halves
An infusion of flavors: The anchovy-basil pesto rub is the secret to this dish’s depth.

Serve these in a large, shallow bowl, spoon the juices over the top, and let your guests discover why the heart of the artichoke is truly a bowl of goodness.

Jorj Morgan

Tomato Braised Artichokes with Anchovy Pesto Rub

A prestigious Italian-inspired dish where fresh artichokes are meticulously trimmed, coated in a savory anchovy-basil pesto, and braised "low and slow" in a tomato-wine broth until velvety and tender.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 42 minutes
Servings: 8 people
Course: Appetizer
Ingredients Method

Ingredients
  

The Braising Broth
  • 1 14-ounce can diced tomatoes
  • 1 cup dry white wine
  • 2 cups vegetable stock or low-sodium vegetable broth
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper flakes
The Anchovy Pesto Rub
  • 1 7-ounce tin flat fillets of anchovies, packed in oil
  • 1 whole head garlic cloves peeled
  • 1 bunch fresh basil leaves
  • 1/2 cup olive oil
The Artichokes
  • 4 large fresh artichokes
  • 2 lemons halved

Method
 

The Preparation
  1. In a large roasting pan, combine the diced tomatoes, white wine, vegetable stock, and olive oil. Season with salt and red pepper flakes. Set the pan aside.
  2. For the pesto rub: Place the anchovies, garlic cloves, and basil leaves into a food processor. Pulse until combined.
  3. With the motor running, slowly pour in the 1/2 cup olive oil until a thick, uniform paste forms.
Trimming the Artichokes (The Architectural Step)
  1. Pull away the thick, dark green outer leaves of the artichoke until only the tender, pale green leaves remain.
  2. Use a vegetable peeler to remove the tough skin from the bottom and the stem (leaving 3–4 inches of the stem attached).
  3. Cut off the top third of the artichoke leaves.
  4. Crucial: Rub every cut surface immediately with a lemon half to prevent browning.
  5. Slice the artichoke in half lengthwise. Use a spoon to remove the fuzzy "choke" and any spiky inner leaves.
  6. Place the trimmed halves into a bowl of cold water with lemon slices until all 4 artichokes are prepped.
The Braise
  1. Remove artichokes from the water and pat dry. Brush the anchovy pesto generously on both sides of each artichoke.
  2. Place the artichokes cut-side down into the roasting pan with the tomato broth.
  3. Bring the sauce to a boil on the stovetop over medium-high heat.
  4. Reduce heat to medium-low, cover tightly with a lid or foil, and simmer "low and slow" for 45 to 60 minutes.
  5. Turn the artichokes in the sauce several times during cooking to ensure they are well-coated. Cook until a fork easily pierces the heart.
  6. If the sauce reduces too quickly, add a splash more stock.
Serving
  1. Arrange the artichokes on a large platter. Spoon the concentrated pan juices over the top and serve warm.