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Stunning plated serving of Tomato Braised Artichokes with Anchovy Pesto Rub, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Tomato Braised Artichokes with Anchovy Pesto Rub

Slow-braised to melting tenderness in a vibrant tomato and white wine broth, these magnificent artichokes are lovingly rubbed with a potent anchovy, garlic, and basil pesto. This soulful dish unfolds layers of savory depth, making it the perfect centerpiece for a convivial gathering.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 people
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

The Braising Broth
  • 1 14-ounce can diced tomatoes
  • 1 cup dry white wine
  • 2 cups homemade vegetable stock, or prepared low sodium vegetable broth
  • ¼ cup olive oil
  • 2 teaspoons kosher salt
  • ½ 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
  • ½ cup olive oil
The Artichokes
  • 4 large artichokes
  • 2 lemons, halved

Equipment

  • 1 Heavy aluminum foil sheets
  • 1 Heavy-bottomed saucepan
  • 1 Professional pastry brush
  • 1 Professional food processor
  • 1 Precision wooden cutting board

Method
 

The Preparation
  1. Pour the tomatoes, wine, vegetable broth and ¼ cup olive oil into a large roasting pan. Season with some of the salt and crushed red pepper. Set the pan on the counter while you move on to make the pesto rub.
  2. Place the anchovies, garlic, and basil into the bowl of a food processor. Pulse to combine.
  3. With the bowl running, slowly pour in ½ cup olive oil to make a thick paste.
Trim the Artichokes
  1. Trim the first artichoke by first pulling off the thick, dark green outer leaves, leaving the tender green leaves in place. You’ll lose about a fourth of the leaves. Use scissors to cut off the thorny tip of the remaining leaves.
  2. Cut off the top third of the remaining artichoke leaves and discard. Use a vegetable peeler to trim the stem removing the tough partial leaves from the bottom of the artichoke. Cut off the tough end of the stem, leaving about 1 to 2 inches of freshly peeled, tender stem.
  3. With every cut or peel that you make, rub lemon over the cut ends.
  4. Slice the artichokes in half. Use a spoon to remove the spiny choke from the center. Pull out the spiky inner leaves. You’ll see these. They have, prickly little points on the end of the purple leaves. You don’t want to eat these.
  5. Place the trimmed artichoke into a bowl of cold water with lemon slices. Repeat with the remaining artichokes.
The Braise
  1. Remove the artichokes from the lemony water one at a time.
  2. Brush anchovy pesto on both sides of the artichoke and place cut-side down into the pan with tomato-wine sauce.
  3. Place the pan on the stove top and bring the sauce to a boil over medium-high heat.
  4. Reduce the heat to medium-low and cover the pan with a lid (or with aluminum foil). Simmer the artichokes, low and slow (over low heat and for a long time).
  5. Turn the artichokes in the sauce several times to coat while they simmer. Continue cooking until a fork easily pierces the artichoke hearts and the sauce reduces and thickens, about 45 to 60 minutes.
  6. If the sauce evaporates too quickly, pour in more stock.
Serving
  1. Arrange the artichokes on a large platter. Spoon the concentrated pan juices over the top and serve warm.