Braised Artichokes with Capers and Parsley

Photo: Randy Mayor; Styling: Mary Catherine Muir

Yield: 4 servings (serving size: 4 artichoke quarters)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 24%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.6g
  • Carbohydrate: 24.6g
  • Fiber: 8.1g
  • Cholesterol: 0.0mg
  • Iron: 3.9mg
  • Sodium: 540mg
  • Calcium: 108mg


  • 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


  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.
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