Braised Artichokes with Capers and Parsley

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Braised Artichokes with Capers and ParsleyRecipe
Photo: Randy Mayor; Styling: Mary Catherine Muir
4 servings (serving size: 4 artichoke quarters)


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6 cups water
6 tablespoons fresh lemon juice, divided
4 large artichokes (about 1 pound each)
1 tablespoon olive oil
1/4 cup sliced shallots
4 garlic cloves, minced
2 cups dry white wine
1 tablespoon capers
1 (16-ounce) can fat-free, less-sodium chicken broth
1 cup chopped fresh parsley


Combine water and 2 tablespoons juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom. Remove fuzzy thistle from bottom with a spoon; discard. Cut artichoke into quarters lengthwise. Place artichoke quarters in lemon water. Repeat procedure with remaining artichokes. Drain.

Heat oil in a large Dutch oven over medium-high heat. Add shallots; sauté2 minutes. Add garlic; sauté seconds. Add artichoke quarters. Reduce heat; cook 5 minutes, stirring frequently. Add 1/4 cup lemon juice, wine, capers, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 15 minutes. Stir in parsley.

Created date

June 1999

Nutritional Information

Calories 142
Caloriesfromfat 24 %
Fat 3.8 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 6.6 g
Carbohydrate 24.6 g
Fiber 8.1 g
Cholesterol 0.0 mg
Iron 3.9 mg
Sodium 540 mg
Calcium 108 mg