Braised Artichokes

¼ cup xv olive oil

12 turned artichoke bottoms, kept in acidulated water

6 garlic cloves, bruised

¼ bunch thyme

juice of 1 lemon

2 Tbsp sherry vinegar

½ cup white wine

1 Tbsp sugar

2 Tbsp butter

6 cups chicken stock

salt and pepper as needed

- season and saute artichoke bottoms, garlic and thyme in olive oil until lightly browned on all sides

- deglaze with lemon juice and sherry vinegar; reduce until dry

- add wine and sugar and reduce by half

- add chicken stock and bring to simmer; add butter

- cover and braise for 25 minutes; allow to cool in liquid

- strain and reserve liquid