Artichokes Braised in Lemon and Olive Oil
The recipe Artichokes Braised in Lemon and Olive Oil can be made in around 1 hour and 15 minutes. For $1.45 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 14g of fat, and a total of 198 calories. This recipe serves 8. This recipe from Epicurious requires lemon, shallots, olive oil, and lemon juice. 20 people were impressed by this recipe. It works well as an affordable side dish. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns an outstanding spoonacular score of 92%. Similar recipes include Artichokes Braised in Lemon and Olive Oil, Artichokes Braised In Lemon And Olive Oil, and Olive Oil-Braised Artichokes and Soffrito.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 75 minutes
Ingredients:
8 medium artichokes
1 carrot, finely chopped
1/4 teaspoon coriander seeds
1/4 teaspoon fennel seeds
2 tablespoons coarsely chopped flat-leaf parsley
3 garlic cloves, thinly sliced
1 lemon, halved
1/4 cup fresh lemon juice, divided
3 strips lemon zest
1/2 cup extra-virgin olive oil, divided
3 small shallots, sliced into thin rings
1 1/2 cups water
Equipment:
bowl
knife
pot
wax paper
frying pan
Cooking instruction summary:
PreparationTrim artichokes into hearts: Add lemon halves to a large bowl of cold water, squeezing to release juice. 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. Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke. Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes. 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. 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). 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. Cooks' NoteArtichokes can be braised 1 day ahead and chilled in cooking liquid. Reheat to warm before proceeding.
Step by step:
Trim artichokes into hearts
1. Add lemon halves to a large bowl of cold water, squeezing to release juice.
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.
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.
4. Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
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.
6. 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.
7. 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).
8. 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.
9. 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.
10. Serve warm or at room temperature.
11. Cooks' Note
12. Artichokes can be braised 1 day ahead and chilled in cooking liquid. Reheat to warm before proceeding.
Nutrition Information:
covered percent of daily need
