Braised Artichokes

for 1 case of 24ct artichokes

1/2 cup butter
1/2 cup olive oil
1 handful garlic cloves
2 Tbsp sherry vinegar

1/4 cup loose thyme sprigs

1 Tbsp honey

1 cup white wine
4 qts chicken stock
1 tsp coriander seed
1 bay leaf
1 pod star anise
salt and pepper as needed

- turn artichokes and keep in acidulated water
- when ready, dry artichoke bottoms on towels and season both sides with salt and pepper
- over medium heat in a large rondeau, add butter, oil, artichokes (choke side up) and garlic cloves
- saute until lightly browned, then flip and lightly brown on the other side of each
- add vinegar, thyme and honey; cook briefly
- add wine and reduce dry
- add remaining ingredients and bring to a simmer
- lower heat and cover; cook 25 minutes and cool in braising liquid