Braised Artichokes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium artichokes
- 4tablespoons butter (½ stick)
- 1cup chicken stock, or more as needed
- Salt
- freshly ground pepper
- Zest and juice of 1 lemon
Nutritional analysis per serving (4 servings)
189 calories; 12 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 6 grams protein; 505 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
- Step 2
Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
- Step 3
Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.
Private Notes
Comments
Successful dish. The best artichokes I have made, after years of just steaming whole, this is way more interesting. I used water instead of chicken stock with one fresh bay leaf. I forgot to remove the chokes and did so after the artichokes were cooked, which made it very easy to remove. The lemon zest and juice with extra butter makes a luscious sauce!
This is my new favorite way to make whole artichokes. It's easy, and the sauce is great, although I stirred in some mayo to mine, which made it extra delicious!
add 1 tbsp minced of your best garlic and sauté 1 minute before adding chicken stock reduce lemon juice to 1 tsp WOW!
I have cooked this recipe several times and have now added to my "favorites". I previously steamed whole artichokes which takes FOREVER! This takes less than half the cooking time (or less) compared to steaming whole. So much more flavorful as the arichokes are browned in butter, simmered in chicken broth and then sauced! All in less time than steaming whole.
As a lifelong artichoke lover, and by that I mean at age 4, when people asked what my favorite food was, I said artichoke and holiday sauce… Meaning hollandaise, I can say these might be the best artichokes I’ve ever tasted. That title was previously held by a restaurant in New York that has sadly closed name named Da Silvanos’s, but I cannot wait to continue working on this recipe to make it as close to that one as possible, and again this might have surpassed that, so combining them will be insane. This is amazing thank you!
This is my go-to artichoke recipe but I was out of lemon! So I used a like juice instead and? Still great! :)
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