Braised Baby Artichokes

Braised Baby Artichokes Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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


4 servings (serving size: 3 artichokes and 1 onion quarter)

Recipe from

Cooking Light

Nutritional 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


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


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.

Nikki LoRé, Rochester, NY,

Cooking Light

January 2009
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