A Corbeil initiative

Small appetizers

Photo de l'auteur Onil Dionne


This recipe was discovered in North Africa. It was eaten by Europeans as a way to ward off malaria, an endemic disease in that part of the world.

Adriana Luu – Studio Kay

Braised Artichokes

This is a quick and tasty treat!

Interesting facts

Since the flesh at the base of the leaf is tender, all you have to do is gently scrape it with your teeth to get to the heart of the artichoke itself which is drenched in a homemade dressing.



Prep time

5 minutes

Cooking time

25 minutes


  Ingredients Quantitites
  For the artichokes  
large artichokes, fresh 4
olive oil 60 ml (1/4 cup)
  For the dressing  
olive oil 60 ml (1/4 cup)
balsamic vinegar 15 ml (1 tablespoon)
Dijon mustard 15 ml (1 tablespoon)
maple syrup 10 ml (2 teaspoons)
salt and pepper To taste


For the artichokes

  1. Preheat the oven to 350 °F (180 °C).
  2. Remove any hard or damaged leaves near the base of each artichoke.
  3. Remove most or all of the stems.
  4. Cut the artichokes in half, lengthwise.
  5. Using a small knife, remove the fuzzy chokes and the small inner leaves.
  6. Brush the inside of the artichokes with olive oil and place them cut side down in an oven-safe baking dish.
  7. Cover with aluminium foil. Bake for 25 minutes or until the heart of the artichokes are tender.

For the dressing

  1. Whisk all of the ingredients together in a bowl until smooth.
  2. Whisk all of the ingredients together in a bowl until smooth.

Ready to treat yourself?

For the right reasons

At Corbeil, we value and support those living in our local communities. Which is why we’re doing our part in promoting initiatives that help them thrive.

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