Name: Artichokes Braised with Garlic and Thyme
Cook time: 25 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 6 medium artichokes (1/2 lb each); 18 fresh flat-leaf parsley sprigs; 1/4 cup olive oil; 8 fresh thyme sprigs; 1 head of garlic, cloves separated and left unpeeled; 1 cup water; 1/4 teaspoon black pepper; 1 teaspoon salt; 1 tablespoon extra-virgin olive oil; Accompaniment: crusty bread; a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)

Image may contain Plant Food Produce Vegetable Artichoke Art and Painting

Artichokes Braised with Garlic and Thyme

Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, "prop stylist and cook extraordinaire." We love the wonderful pan sauce it yields, as well as the way it infuses the artichokes with a subtle hint of garlic.

Cooks' note:

Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.