Artichokes Braised in Lemon and Olive Oil
Tender artichokes braised in a flavorful mixture of olive oil, lemon, and aromatic vegetables, finished with a reduction of their cooking liquid and fresh parsley. This Mediterranean-inspired dish brings out the delicate flavor of artichokes while adding bright citrus notes.
Ingredients
- •1 whole lemon, halved
- •8 whole medium artichokes
- •3 whole small shallots, sliced into thin rings
- •1 whole carrot, finely chopped
- •3 cloves garlic cloves, thinly sliced
- •¼ teaspoon fennel seeds
- •¼ teaspoon coriander seeds
- •½ cup extra-virgin olive oil, divided
- •1½ cups water
- •3 strips lemon zest
- •¼ cup fresh lemon juice, divided
- •2 tablespoons coarsely chopped flat-leaf parsley
Cooking Instructions
- 1.
Add lemon halves to a large bowl of cold water, squeezing to release juice.
2 min
- 2.
Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
5 min
- 3.
Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
3 min
- 4.
Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
15 min
- 5.
Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
30 min
- 6.
Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
10 min
- 7.
Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.
10 min
