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Braised Artichokes
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Lemon and Olive Oil Braised Artichokes

Start early enough in the day or the day before, there are a lot of steps to this recipe.
Recipe from Gourmet, November 2008
Author: Anna


  • 1 lemon
  • 8 medium artichokes
  • 3 small shallots,, sliced into thin rings
  • 1 carrot,, finely chopped
  • 3 cloves garlic,, thinly sliced
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon coriander seeds
  • ½ cup extra-virgin olive oil,, divided
  • 1 ½ cups water
  • 3 strips lemon zest
  • 4 Tablespoons fresh lemon juice,, divided
  • 2 Tablespoons coarsely chopped flat-leaf parsley


Prepare the artichokes ~

  • Add cold water to a large bowl, then cut the lemon in half and squeeze the juice into the water. Put the lemon halves into the water.
  • Trim the artichokes almost down to their hearts by cutting 1-inch off the top. Then snap the leaves off until you get to the pale yellow leaves. (See my idea below for the leftover leaves.)
  • Cut cross-wise at the bottom of the yellow leaves so you only have the artichoke base remaining on the stem.
  • Use a paring knife to trim the dark green off of the stem and artichoke bottom. The stem should now show pale yellow.
  • Once each artichoke is trimmed in this manner, put it into the lemon water so they don’t discolor. Continue with remaining artichokes.

Prepare the braise ~

  • Heat ¼ cup of olive oil in a large saucepan over medium heat (4 to 5 quarts) until the oil is shimmery. The pan needs to be able to hold all the artichokes in a single layer.
  • Add the shallots, carrot, garlic, fennel and coriander seeds and cook until shallots are tender, stirring occasionally. This should take about 3 to 4 minutes.
  • Add the 1 ½ cups of water, lemon zest, and 3 Tablespoons of the lemon juice. Then bring the mixture to a simmer.
  • Put the artichokes upside down into the shallot mixture so the stems are standing up.
  • Sprinkle with salt and pepper.
  • Cover the artichokes with a sheet of wax paper. Place the lid on the pot and simmer for 25 to 30 minutes. The bases should be tender, test them with a knife.
  • Remove the artichokes from the liquid and let them cool. Let the liquid cool separately.
  • Once cooled, cut the artichokes in half lengthwise, then scoop out the fuzzy choke and discard. (Make sure any remaining sharp leaves are also removed.)
  • In a large heavy skillet (I like to use my 12-inch cast iron pan) heat 2 Tablespoons of the olive oil until shimmery.
  • Place half of the artichokes with the cut sides down in the hot oil and cook until golden brown.
  • Remove from the oil and repeat with the second half of the artichokes, about 2 minutes per batch.
  • Place the browned artichoke hearts into your serving dish.
  • Heat the remaining 2 Tablespoons olive oil in the same skillet over medium-high heat, then add the reserved cooking liquid and 1 Tablespoon of lemon juice.
  • Bring to a boil and boil for 3 minutes.
  • Stir in the parsley. Then pour this mixture over the artichokes in the serving dish.
  • Serve warm or at room temperature.


Gr8 Do-Ahead Tip:
The artichokes can be braised 1 day ahead and chilled in their cooking liquid. Reheat to warm before proceeding.
Gr8 Tip for the Leaves:
I did not want to throw out all of the gorgeous, plump leaves that I had trimmed from the artichokes, it seemed such a waste! So I piled them on my steamer rack in a saucepan and steamed them. Then I just made a delicious aioli using Sir Kensington's yummy mayonnaise and served them as an appetizer!
Tried this recipe?Mention @Great8Friends or tag #gr8food!