Olive Oil-Braised Artichokes and Soffrito

Name: Olive Oil-Braised Artichokes and Soffrito
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 18 baby artichokes; 1 bay leaf; 1 carrot, finely chopped; 1 rib celery, finely chopped; 1 fennel bulb, finely chopped; 1 sprig fresh rosemary; 3 lemons, divided; 473 milliliters extra-virgin olive oil; 1 onion, finely chopped; 1 teaspoons freshly ground pepper; 1 teaspoons salt; 1 gallon water

Olive Oil-Braised Artichokes and Soffrito might be just the side dish you are searching for. One portion of this dish contains approximately 11g of protein, 8g of fat, and a total of 218 calories. This recipe serves 6. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of celery, fennel bulb, carrot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cut 2 lemons in half; squeeze juice into water, and drop lemons in water. Peel tough outside leaves from artichokes.

Ingredients you will need

Artichoke

Lemon

Juice

Water

Cut off stem ends; trim about 1/2 inch from each top.

Cut trimmed artichokes in half lengthwise; immediately place in prepared water.

Ingredients you will need

Artichoke

Water

Heat olive oil in a large nonreactive pot over medium-low heat. Stir in fennel and next 5 ingredients. Slice remaining lemon, remove seeds, and place in fennel mixture. Stir in salt and pepper. Cover and cook 15 minutes.

Ingredients you will need

Salt And Pepper