Tender Baby Artichokes are braised to perfection with bright and simple ingredients, like lemon, white wine, chicken stock, fresh herbs and capers.
Serve these Braised Baby Artichokes alongside my Baked Meatballs with Fresh Herbs, Celery and Tarragon Risotto, or Whole Roasted Romanesco with Lemon Curry Yogurt Sauce. Alternatively, this recipe was SUPERB served overtop a fluffy cloud of fresh, Homemade Labneh (Yogurt Cheese). So creamy, hella dreamy, and oh-so easy to make!
Did you know that artichokes are an underrated superfood?? They’re nutrient dense and boast a slew of benefits to your body. For starters, artichokes are one of the unique foods that have both pre- and pro-biotics. You need both to maintain a healthy gut microbiome. This can affect a variety of things like energy levels, nutrient absorption, digestion, bloating, and cramps.
Artichokes consistently rank as the number one overall antioxidant rich vegetable. Number freaking ONE guys!
Are you a fan of artichokes like me? If so, please give one of my other artichoke recipes a go!
4 Ingredient Trader Joe’s Spinach and Artichoke Tart
Swiss Chard and Artichoke Dip
Loaded Antipasto Pasta Salad
Braised Baby Artichokes
Equipment
- 1 large serrated knife to trim the artichoke ends
- 1 paring knife to clean up the top near the stems and slice in half
- 1 large bowl for your lemon water and artichokes
- 1 medium bowl for your discarded artichoke leaves etc.
- 1 spider strainer or large slotted spoon; to transfer the artichokes
- 1 medium non-stick skillet or heavy-bottomed pot; something the artichokes will fit snugly in a single layer
- 1 pair of tongs silicone preferred if you're using a non-stick pan
- 1 wooden spoon
Ingredients
- 12 baby artichokes
- 2 lemons zest of 1 and juice of both
- ¼ cup extra-virgin olive oil
- ½ cup dry white wine like a sauvignon blanc or pinot grigio
- 1 cup vegetable or chicken stock or water
- ½ cup shallots sliced
- 4 garlic cloves smashed and finely chopped
- red chili flakes just a pinch
- fresh rosemary 1 sprig; or sub fresh thyme
- 1 tbsp capers drained
- 2 tbsp Italian parsley plus more for garnish
Instructions
- Fill a large bowl with water. Slice 1 lemon in half, squeeze the juice into the water and drop both halves into the bowl.
- Cut off the top quarter of the artichoke with a serrated knife. Using your hands, peel the tough purple/green leaves from around the stem. I usually go around 2 times before I reach the tender inner leaves. Clean up the base of the artichoke using a pairing knife, slice in half lengthwise, and drop into the lemon water. It's important to place the artichokes in lemon water (or acidic water) to avoid browning. Artichokes begin to oxidize immediately after being cut.
- Zest and juice the remaining lemon; reserve for next step. Coat a medium skillet generously with olive oil; add shallots, garlic and red chili flakes. Cook over medium heat, stirring, until onions start to cook down and garlic is fragrant, about 2-3 minutes.
- Transfer the artichokes to the pan with the help of a spider strainer or large slotted spoon. Add lemon juice, zest, stock, white wine, capers, and rosemary or thyme. Flip each artichokes using tongs to ensure cut side is facing down. Don't pile the artichokes on top of each other. It's important that the artichokes fit snugly in a single layer. Season with salt and add just enough water to cover the artichokes (if necessary).
- Bring to a boil, then reduce heat to a simmer. Cover the pan and cook until the artichokes are soft, about 10-15 minutes. Remove the lid and allow the liquid to reduce, until just ⅓ of the liquid is remaining, about 5-10 minutes.
- Remove the fresh herbs and toss in the parsley. Taste, adjust seasoning as needed.
- Transfer the artichokes to a serving platter with a pair of tongs. These Braised Baby Artichokes could be enjoyed both hot and cold. I served mine on top of homemade labneh, alongside fresh bread, lemon wedges, and mild olives.
