Artichokes Braised in Lemon and Olive Oil

Name: Artichokes Braised in Lemon and Olive Oil
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 8 mediums artichokes; 1 carrot, finely chopped; 0 teaspoons coriander seeds; 0 teaspoons fennel seeds; 2 Tbsps coarsely chopped flat-leaf parsley; 3 garlic cloves, thinly sliced; 1 lemon, halved; 59 milliliters fresh lemon juice, divided; 3 strips lemon zest; 118 milliliters extra-virgin olive oil, divided; 3 smalls shallots, sliced into thin rings; 355 milliliters water

Artichokes Braised in Lemon and Olive Oil might be just the side dish you are searching for. This recipe makes 8 servings with 198 calories, 5g of protein, and 14g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and whole 30 diet. Head to the store and pick up lemon juice, carrot, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

Add lemon halves to a large bowl of cold water, squeezing to release juice.

Ingredients you will need

Juice

Lemon

Water

Equipment you will use

Bowl

Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.

Ingredients you will need

Artichoke

Base

Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.

Ingredients you will need

Artichoke

Base

Equipment you will use

Knife

Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.

Ingredients you will need

Artichoke

Lemon

Water

Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes.

Ingredients you will need

Artichoke

Shallot

Carrot

Garlic

Seeds

Cooking Oil

Equipment you will use

Pot

Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.

Ingredients you will need

Lemon Juice

Artichoke

Pepper

Water

Salt

Equipment you will use

Wax Paper

Knife

Pot

Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).

Ingredients you will need

Artichoke

Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish.

Ingredients you will need

Artichoke

Cooking Oil

Equipment you will use

Frying Pan

Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes.

Ingredients you will need

Lemon Juice

Artichoke

Parsley