Braised Artichokes
This is my favorite way to prepare artichokes. The recipe uses all of the edible parts of the artichoke, and you can skip the butter!
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Servings
6 servings
Ingredients
- 6 large artichokes
- 4 clovesgarlic -- sliced thin
- 1 lemon -- sliced thin
- 1 bunch mint leaves -- roughly chopped
- 1 teaspoonred pepper flakes
- 1/2 cupolive oil -- plus extra for drizzling
- 1/2 cupwater
- 1/2 cupwhite wine
- 1/3 cupred onion -- thinly sliced
- 1/2 lemon -- juiced
- 1 orange -- zested
- 2 tablespoonsmint -- roughly chopped
- coarse sea salt
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Trim and peel stems of artichokes. Trim the tops, cut in half lengthwise, and remove the chokes. Rub artichokes with lemon as you work and place in a bowl of water with the juice of one lemon in it to hold them.
- 2
Place the artichokes in a pan upright. The fit should be tight, so they stay standing up. Surround the artichokes with garlic, sliced lemon, and mint. Sprinkle with red pepper, and pour olive oil, water, and white wine into the pot. Cover and simmer for until tender. Remove from heat and allow to stand, covered, for .
- 3
Marinate onions in the lemon juice for . Strain the onions and add the zest and two tablespoons of mint. These are great warm or at room temperature. To serve, sprinkle with salt and drizzle with olive oil.