Lemon-Braised Artichokes with Olive Oil and Parsley Recipe

Lemon-Braised Artichokes with Olive Oil and Parsley Recipe

Artichokes feel right at home in an April kitchen. This simple lemon artichokes recipe braises them with lemon, olive oil, garlic, and vegetable broth until tender, then finishes the plate with a little parsley and extra lemon for a clean spring side dish.

Yield: 4 servings | Time: About 45 minutes

Ingredients

For the Artichokes

• 4 medium artichokes, about 2 lb. (900 g)

• 1 lemon, halved

• 2 tbsp. (30 ml) olive oil

• 3 garlic cloves, thinly sliced

• 1 cup (240 ml) low-sodium vegetable broth

• ½ cup (120 ml) water

• 2 tbsp. (30 ml) fresh lemon juice

• ½ tsp. sea salt

• ¼ tsp. black pepper

For Serving

• 1 tbsp. (4 g) chopped fresh parsley

• Extra-virgin olive oil

• Lemon wedges

• Extra black pepper

Directions

1. Fill a large bowl with cold water and squeeze in the juice from the lemon halves. Add the squeezed lemon halves to the bowl as well.

2. Trim the artichoke stems, leaving about 2 inches attached. Peel the tough outer layer from the stems, then remove the tough outer leaves from each artichoke. Trim about 1 inch from the tops and snip any sharp leaf tips.

3. Halve the artichokes lengthwise. Use a spoon to remove the fuzzy choke from the center, then place the prepared artichokes in the lemon water as you work.

4. Warm the olive oil in a large skillet or shallow Dutch oven over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.

5. Drain the artichokes and add them to the pan. Pour in the vegetable broth, water, lemon juice, sea salt, and black pepper.

6. Bring to a simmer, then cover and reduce the heat to medium-low. Cook for 25 to 30 minutes, turning the artichokes once or twice, until the stems and hearts are tender when pierced with a knife.

7. Uncover and simmer for 3 to 5 minutes more, until the sauce reduces slightly.

8. Serve the artichokes with chopped parsley, a drizzle of extra-virgin olive oil, lemon wedges, and extra black pepper.

Make It Yours

For April, keep the lemony braising method and use it with other spring vegetables if artichokes are not available.

• Asparagus, leeks, baby potatoes, fennel wedges, or spring onions all work well with lemon, garlic, and olive oil.

• Add peas during the last few minutes of cooking or tuck a handful of baby spinach into the pan after the heat is turned off.

• For a more filling plate, serve the artichokes over white beans, lentils, or a small scoop of quinoa so the lemon sauce has something to soak into.