It is April in NYC, and beautiful artichokes flown in from California are starting to appear in grocery stores. I grew up eating artichokes, but it wasn’t until recently that I started preparing them myself. Artichokes are one of my favorite foods, but they are an intimidating vegetable to take on for the first time. The good news is that they are easier to prep than you’d think – you just have to be mindful of the sharp point on the tip of each leaf. If you are new to artichokes, basic steamed artichokes may be an easier first time approach.
The nice thing about this recipe is that you have to do more prep work, but it pays off in the end because the choke has already been removed when you eat it. You’ll still have to scrape the tougher outer leaves between your teeth to get at the fleshy bits, but the braising tenderizes the inner leaves enough that you can eat them entirely.
Eater’s Note: Artichokes are so good for you too. They are a great source of fiber and rich in minerals such as magnesium, potassium, and niacin, as well as vitamins A, K, and folate. Take leftovers into work with you and eat room temperature for a midday vegetable snack.
This recipe for Braised Artichokes with Lemons is an adaptation of Sunny Anderson’s braised artichoke recipe from the Food Network.
- 3 artichokes
- 2 lemons
- ¼ cup olive oil
- 1 cup chicken or vegetable stock
- salt and pepper
- Preheat oven to 400.
- Fill a large bowl with water and juice from 1 lemon.
- Prep artichokes (see notes) and place in bowl with water and lemon to prevent browning.
- Slice other lemon into thin slices and layer at the bottom of a baking dish.
- Remove artichokes and rub with olive oil.
- Place cut side down on baking dish and sprinkle with salt and pepper.
- Pour chicken or vegetable broth around the artichokes.
- Cover tightly with foil and bake for one hour. Artichokes are done when they are fork tender and leaves peel off easily.