Comments on: artichokes braised in lemon and olive oil

By: karen pascale

karen pascale — Mon, 24 Oct 2011 12:13:22 +0000

These braised artichokes are fabulous. I also wanted to use more of the artichoke *THIS METHOD DOES NOT KILL YOUR HANDS* so I just trimed the bottom leaves off and peeled the stem, cut the tips of some of the middle leaves with scissors and then took a good knife and cut the entire top 3/4’s of an inch off the top of the artichoke, laying it sideways on a cutting board.. Kinda opened them up with my fingers pulling the choke open somewhat and then proceded to braise them covered for about 40-50 minutes, turning them a few times. I love the braising mix of the oil oil, shallots and carrots, I also used some chicken broth with my water, and as well as the lemon juice called for and I added the whole squeezed lemon halves (it did not get bitter) for much of the cooking before removing them. ( I needed a bit more liquid as the chokes were bigger not having been stipped of all their leaves down to the heart and stem). By the time they were done the liquid was quite reduced as the recipe states. I took the whole pan and put in the freezer for about 20 minutes to cool them so I could handle them. Then cut them in half, removed the fuzzy part with a small parring knife and sauted them in the butter. Took the remaining stock added the remainder of lemon, a splash of chicken stock, reheated and served this over the plated chokes. 2 per person… this does allow you to have leaves to enjoy but are a bit more messy to eat. They are superb! And I did not find it to be a difficult or time consuming recipe. Thank you again for another keeper! I’m going to try the zuchinni gallete next.

By: Benton Bartow

Benton Bartow — Sat, 22 Oct 2011 11:49:07 +0000

Thank you for the good writeup. It in fact was a amusement account it. Look advanced to far added agreeable from you! However, how can we communicate?

By: Debra

Debra — Sun, 08 May 2011 22:54:16 +0000

I found beautiful baby artichokes and prepared this recipe more or less, adding white wine to the braise and grated cheese to the linguine Ihe artichokes were served on. My husband made sausages and it tasted like Italy. Thanks!

By: Meesh

Meesh — Fri, 29 Apr 2011 04:19:28 +0000

Tried this recipe tonight because I too am a fellow lover of artichokes. Well, it’s more of a love hate relationship because I love them but hate to prepare them. Anyway, everything went well except the broth/braise was SO bitter, I think i put a tad too much lemon zest and it messed everything up. I actually ate the bitter artichoke hearts anyway because I couldn’t bear to waste them. Next time I decide to deal with artichokes they WILL come out perfect. I also think a little more lemon juice in the cold water would have helped. I won’t give up though!

By: Gale

Gale — Tue, 26 Apr 2011 19:10:50 +0000

Because I like to make my holiday menus as laborious as possible, I decided this would be the perfect side dish for Easter dinner. As I spent the better part of 45 minutes cursing over artichoke splinters (while curse words spewed from my mouth in preparation for the resurrection I was reminded of your recent post about your mother’s sh** cake…) I wondered if they would be worth all the work. Were they ever! And better yet, somehow my guests didn’t gobble them all up and I’m happy to report that they reheat beautifully as well.

By: Jenna

Jenna — Fri, 25 Mar 2011 00:03:25 +0000

I tried these and they were delicious! However, I found the coriander and fennel to be a bit too bitter for my taste. Next time I think I will stick with the fennel but leave out or cut back on the coriander. I think some parmesan cheese might sweeten the recipe, too.

By: deb

deb — Wed, 12 May 2010 02:38:33 +0000

Kelly — I bought those too! I usually boil or steam artichokes for an hour. At 1 hour 30 minutes, we ordered takeout. But they were delicious the next day… and ridiculously filling.

By: Kelly L

Kelly L — Wed, 12 May 2010 01:56:23 +0000

Reading this post was like looking in the mirror. My love of artichokes runs so deep it’s almost disturbing. Given that, I found the most GIGANTIC, seriously..the size of a human head, at Whole Foods today. And on top of that, it was only $1.50, or 2 for $3.

I immediately came home, prepped, boiled in water w/ bay leaf, 2 garlic cloves, lemon juice from 1/2 lemon and 2 fresh lemon slices. Served with lemon butter. Ahhh-mazing.

I’m thrilled to try this recipe given I’ll be running back to WFs tomorrow purchase more ‘chokes. Thanks for posting!

By: Teressa H

Teressa H — Wed, 15 Apr 2009 21:24:54 +0000

I have never eaten an artichoke, well I bought some that were pickeled and did not care for them. I have always wanted to try them but did not know how to cook them. I will have to give this a try.

By: A. Arvanitis

A. Arvanitis — Tue, 14 Apr 2009 03:48:03 +0000

Oh! I love artichokes. One way to cook them is in a casserole with peas.You saute onions and when they are brown you add the artichokes, after you clean them and cut them in half.You put little water 1 and a half cup, and you let boiled a little bit. You dissolve 2 tablespoons tomato paste in a half cup water and you add that to the artichokes.Some salt and pepper for seasoning and you clean and cut some medium potatoes 6-7 of them and add 3-4 cups water.Let them simmering for about 45 minutes , medium fire and at the end you put in the pot the peas.You let them cook together for another 30 minutes. When they are ready close the heat and let them cool 10-15 minutes. You serve that dish with feta cheese . Delicious.
Try it . If you like artichokes you are going to love this dish.