Braised Artichokes With Tomatoes and Basil

Start by preparing the artichokes. Cut off the stems and remove any tough outer leaves. Cut off the top 1/2 inch of each artichoke and trim any remaining tough leaf tips. Cut the artichokes in half and remove the hairy choke in the center. Rinse the artichoke halves under cold water and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent and fragrant, about 5 minutes.

Add the artichoke halves to the skillet, cut side down, and cook until they are golden brown, about 5 minutes. Flip the artichokes over and cook for an additional 5 minutes.

Pour in the diced tomatoes and their juice, and season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 15 minutes, or until the artichokes are tender.

Remove the skillet from heat and stir in the chopped basil leaves. Taste and adjust seasoning as needed. Serve the braised artichokes hot, and enjoy!