Braised Baby Artichokes

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

Yield: 4 servings (serving size: 3 artichokes and 1 onion quarter)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 0.0%
  • Fat: 14.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 2g
  • Protein: 5.3g
  • Carbohydrate: 18.5g
  • Fiber: 7.8g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 565mg
  • Calcium: 17mg

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

Preparation

  1. 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. 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.
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