Braised Fennel and Artichokes

This recipe for braised fennel and artichokes can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.

  • Servings: 4
Braised Fennel and Artichokes

Source: The Martha Stewart Show, October Fall 2007


  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 dried mild red chile, such as Italian finger hots or red Thai
  • 3 large fennel bulbs, cored, outer layers removed, and cut into 2-by-1/8-inch strips
  • 4 large artichokes, outer leaves removed, head cut into thin slices
  • 4 strips lemon peel
  • 4 sprigs thyme
  • 1/2 cup dry white wine
  • Coarse sea salt
  • Freshly ground black pepper


  1. Heat olive oil in a large, straight-sided skillet over medium-high heat. Add garlic and chile and cook until garlic is fragrant, 2 to 3 minutes.

  2. Add fennel, artichokes, lemon peel, thyme, and wine to skillet; stir to combine. Bring to mixture to a boil, reduce heat to a simmer, and cover. Cook, stirring occasionally, until fennel is tender, about 25 minutes. It may be necessary to add water if liquid evaporates too quickly.

  3. Using a slotted spoon, transfer solids to a bowl; set aside. Increase heat to high and reduce liquid by half. Pour reduced liquid over the fennel and artichoke mixture. Season with salt and pepper, and serve.


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