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Braised Baby Artichokes

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 3 artichokes and 1 onion quarter)
Category Winner: Sides and Salads. "I simply love the taste of this unique little vegetable. The recipe has a bit of lemony tang, and I opt for a Vidalia onion to complement that flavor. The easy preparation ensures that the dish comes out the same every time you make it. " —Nikki LoRé, Rochester, NY

Ingredients

  • 6 cups water
  • 2 tablespoons fresh lemon juice, divided
  • 12 baby artichokes (about 1 1/2 pounds)
  • 1 large Vidalia or other sweet onion, peeled and quartered
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 garlic cloves, peeled

Nutrition Information

  • calories 198
  • caloriesfromfat 0.0 %
  • fat 14.1 g
  • satfat 2 g
  • monofat 10 g
  • polyfat 2 g
  • protein 5.3 g
  • carbohydrate 18.5 g
  • fiber 7.8 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 565 mg
  • calcium 17 mg

How to Make It

  1. Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.

  2. Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.