Braised Artichokes with Capers and Parsley

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

Preparation

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.