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

How to Make It

Step 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.

Step 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.

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