Braised Artichokes with Tomatoes and Garlic | America's Test Kitchen

Ingredients

• 2 tablespoons olive oil
• 4 large artichokes or 12 baby artichokes, rinsed and trimmed to the heart, then large hearts halved, dechoked, and quartered; baby hearts halved (see illustrations)
• 3 medium cloves garlic , minced
• 1/2 small onion , minced
• 1/3 cup dry white wine
• 1/4 cup water
• 1 can (14 1/2 ounces) whole tomatoes , juice drained and reserved for another use; tomatoes halved and seeded
• 1/4 teaspoon dried thyme
• Table salt
• 2 teaspoons minced fresh parsley leaves