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Braised Baby Artichokes

Serves 6 to 8
Time 45 min
When spring has sprung and baby artichokes are available at your local store, grab some and enjoy their earthy flavor with much less work than prepping large artichokes. Once the tough outer layers of leaves are removed, the entire baby artichoke is edible and can be easily braised until tender to create a versatile side dish for weeknight meals or dinner parties.
Special Diets:
Ingredients
  • 1 lemon halved
  • 2 1/2 pounds baby artichokes
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic smashed with side of knife
  • 1 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
Method

Fill a large bowl with ice water. Squeeze lemon half into water.  

Working with one artichoke at a time, trim stem. Remove several layers of tough outer leaves until reaching light green leaves (if you aren’t certain you have removed enough layers, remove one additional layer). Cut off top one-fourth of artichoke and then cut in half lengthwise. Rub all cut surfaces with remaining lemon half and place in bowl of lemon water. Repeat with remaining artichokes.  

Heat oil and garlic in a large skillet over medium-high heat until hot. Drain artichokes well and pat dry with paper towels. Add artichokes to skillet and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add wine, broth, salt and pepper and bring to a boil. Reduce heat to a simmer, cover and cook until artichokes are tender, about 20 minutes. Uncover and cook until they are very tender and at least half of liquid has evaporated, about 10 minutes more.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 lemon halved
  • 2 1/2 pounds baby artichokes
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic smashed with side of knife
  • 1 cup dry white wine
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper