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Braised Artichokes

© Chef Laura Bonicelli
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!
5 from 1 vote

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Prep Time 20 mins
Cook Time 30 mins
10 mins
Total Time 1 hr
Course MM-Blue, Sides
Cuisine American, Italian
Servings 6
Calories 48 kcal


  • 6 large artichokes
  • 4 cloves garlic -- sliced thin
  • 1 lemon -- sliced thin
  • 1 bunch mint leaves -- roughly chopped
  • 1 teaspoon red pepper flakes
  • 1/2 cup olive oil -- plus extra for drizzling
  • 1/2 cup water
  • 1/2 cup white wine
  • 1/3 cup red onion -- thinly sliced
  • 1/2 lemon -- juiced
  • 1 orange -- zested
  • 2 tablespoons mint -- roughly chopped
  • coarse sea salt


  • 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.
  • 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 30 minutes until tender. Remove from heat and allow to stand, covered, for 15 minutes.
  • Marinate onions in the lemon juice for 10 minutes. 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.

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Calories: 48kcalCarbohydrates: 14gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 126mgPotassium: 479mgFiber: 7gSugar: 1gVitamin A: 116IUVitamin C: 16mgCalcium: 58mgIron: 2mg
Keyword artichoke, herbs
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