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
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 30 minutes until tender. Remove from heat and allow to stand, covered, for 15 minutes.
- 3
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.
Nutrition (per serving)
48
Calories
4g
Protein
14g
Carbs
1g
Fat
7g
Fiber
126mg
Sodium