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Braised Artichokes with Capers and Parsley

Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield 4 servings (serving size: 4 artichoke quarters)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.