Braised Artichokes
Published June 1, 2010
Evan Sung for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 medium artichokes
4 tablespoons butter (½ stick)
1 cup chicken stock, or more as needed
Salt
freshly ground pepper
Zest and juice of 1 lemon
Nutritional analysis per serving (4 servings)
18 grams carbs; 32 milligrams cholesterol; 191 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 8 grams fiber; 520 milligrams sodium; 6 grams protein; 3 grams sugar
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!
Best and easiest artichoke recipe ever. So tender and tasty. Hope the great Mr Bittman doesn’t mind but I was cooking some fresh corn and I used the corn’s cooking liquid as the artichoke’s braise and later added the lemon and butter. My family couldn’t believe how delicious this was. Bravo.
One of the most delicious things I have ever eaten in my whole life. Same feedback from friends who I‘ve made it for. Instant legend. Only addition: added two crushed garlic cloves to the pan in the first step, they will get butter-soft while cooking, just work them into the sauce. And: chopped parsley in the sauce in the end. Devine.
This was the BEST artichoke I think I have ever eaten. My daughter who doesn't usually like artichokes said she wants to have them again. THANKS Mark!