Vegan Braised Artichokes
Braised Artichokes is a classic, elegant dish cherished across the Mediterranean. Whole artichokes are slowly simmered in olive oil, garlic, white wine, and herbs until tender, with a rich, savoury sauce that soaks into every layer. This fully vegan version keeps all the delicate nutty flavour and melt‑in‑your‑mouth texture, using only plant‑based ingredients. It makes a wonderful starter, side dish, or light main — beautiful, wholesome, and full of traditional flavour.
Shared by paula
Time
50 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 4 fresh whole globe artichokes,, 3 tbsp extra virgin olive oil,, 3 garlic cloves, thinly sliced
- ½ cup dry white wine or vegetable stock,, ½ cup vegetable stock or water
- 1 tbsp fresh lemon juice,, 1 tsp dried thyme or oregano,, 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp pine nuts (optional, for garnish)
- Fresh parsley or dill, chopped
- Optional topping: nutritional yeast or vegan parmesan
👩‍🍳 Instructions
- 1
Prep artichokes: Trim off the tough outer leaves, cut off the pointed top, and snip the sharp tips of the remaining leaves. Trim the stem flat, then rub all cut surfaces with lemon juice to stop discolouration. Rinse well.
- 2
Sauté aromatics: Heat olive oil in a wide, deep pan or pot large enough to fit the artichokes upright. Add garlic and cook gently until fragrant (do not brown).
- 3
Braise: Place artichokes upright in the pan. Pour in wine/stock, remaining lemon juice, herbs, salt, pepper, and enough stock/water to come halfway up the sides. Bring to a gentle simmer.
- 4
Simmer: Cover and cook on low heat for 35–45 minutes, turning once halfway through, until the base is tender when pierced with a knife and leaves pull out easily.
- 5
Finish: Remove the lid, turn up the heat slightly, and reduce the sauce until glossy. Scatter with pine nuts, fresh herbs, and nutritional yeast if using.
- 6
Serve: Serve warm with the pan juices — dip the tender leaves in the sauce, then enjoy the soft heart.