Braising: Searing something on a high heat and then cooking it slowly isn’t just for meats. This method of cooking works well with heartier vegetables. Chef CJ recommends braising eggplant, artichokes, cauliflower, and onions.
Try It: Braised Artichokes with white wine, garlic, tomatoes, and pancetta. Chef CJ says, “Treat the artichoke just like you would meat. Sear them off on a high heat and then lower to braise them. You could even flour them first before searing. This will allow the sauce to thicken. And always lemon and butter at the end.”