Tender Lemon-Braised Artichokes with Garlic
Discover the delicate flavors of fresh artichokes in this easy braised recipe, elevated with the citrusy brightness of lemons and the aromatic essence of garlic. Perfect as a sophisticated side dish or a healthy appetizer at your next dinner gathering. This dish is a wonderful introduction to cooking fresh artichokes, especially for those who've previously enjoyed them in dips or salads.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
lemons
2 (halved and sliced)
artichokes
3 (trimmed and halved)
garlic cloves
3 (halved lengthwise)
olive oil
1/4 cup (divided)
salt
to taste
black pepper
to taste (freshly ground)
chicken stock
1 cup
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare a bowl with cold water and the juice of one lemon, including the discarded lemon halves. This lemon bath will prevent the artichokes from browning during preparation.
3
Thoroughly rinse the artichokes under cold water. Slice off approximately 1/2 inch from the stalks and 1 inch from the tops.
4
Halve the artichokes vertically and carefully remove the inner chokes using a spoon or paring knife. Peel away any tough outer leaves and trim the stalk's exterior.
5
Immediately place each prepared artichoke half into the lemon water.
6
Using the second lemon, slice into thin rounds. Arrange these slices in a single layer at the base of a large baking dish.
7
Nestle a garlic clove half into the center of each artichoke and gently drizzle half of the olive oil over them. Season with a generous pinch of salt and freshly ground black pepper.
8
Position the artichokes cut-side down atop the lemon slices, making sure the garlic stays enclosed.
9
Pour the chicken stock around the artichokes, ensuring the liquid is about 1/4 to 1/2 inch deep.
10
Drizzle the remaining olive oil over the artichokes and season again with salt and black pepper.
11
Cover the dish tightly with aluminum foil to trap steam and enhance the tenderizing effect during baking.
12
Bake in the preheated oven for about 1 hour, or until the artichokes are tender and their leaves pull away effortlessly. Serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Tender Lemon-Braised Artichokes with Garlic.
How many artichokes are required?
You will need 3 artichokes, which should be trimmed and halved.
What oven temperature is needed for baking?
The oven should be preheated to 400°F (200°C).
How do I prevent the artichokes from turning brown during prep?
Place the prepared artichoke halves immediately into a lemon bath consisting of cold water and lemon juice.
How much chicken stock is used for braising?
The recipe calls for 1 cup of chicken stock.
What is the purpose of the lemon water bath?
The lemon bath prevents the artichokes from browning while you finish preparing the rest of the ingredients.
How long do the artichokes need to bake?
They should bake in the oven for approximately 1 hour.
How should the garlic cloves be prepared?
You should use 3 garlic cloves, halved lengthwise.
How much of the artichoke top should be removed?
Slice off approximately 1 inch from the tops of the artichokes.
What is the best way to remove the inner chokes?
Carefully remove the inner chokes using a spoon or a paring knife after halving them vertically.
How much of the artichoke stalk should be trimmed?
Slice off about 1/2 inch from the stalks and peel the exterior of the remaining stalk.
Why is it important to cover the dish with aluminum foil?
Covering the dish tightly traps steam, which is essential for tenderizing the artichokes.
How can I tell when the artichokes are fully cooked?
They are done when they feel tender and the leaves can be pulled away effortlessly.
What are the primary flavor notes of this dish?
The dish features a blend of citrusy brightness from lemons, aromatic garlic, and the delicate natural flavor of artichokes.
Is this recipe considered Mediterranean?
Yes, the recipe is tagged as Mediterranean.
Can this dish be served as an appetizer?
Absolutely, it is designed to be either a healthy appetizer or a sophisticated side dish.
How many people does this recipe serve?
This recipe is portioned for 4 servings.
What type of oil is used in this recipe?
The recipe uses 1/4 cup of olive oil, which is added in two stages.
How should the lemons be arranged in the baking dish?
Slice one lemon into thin rounds and arrange them in a single layer at the base of the dish.
Should the artichokes face up or down in the pan?
Place the artichokes cut-side down on top of the lemon slices to keep the garlic enclosed.
When do I add the olive oil?
Drizzle half over the artichokes while seasoning them, and the remaining half just before covering the dish to bake.
Do I need to peel the artichoke leaves?
Yes, you should peel away any tough outer leaves during the preparation stage.
How many lemons are needed in total?
You will need 2 lemons for this recipe.
Where does the garlic go?
Nestle one half of a garlic clove into the center of each artichoke half.
How deep should the liquid be in the baking dish?
The chicken stock should reach a depth of about 1/4 to 1/2 inch.
What seasonings are required?
The recipe requires salt and freshly ground black pepper to taste.
Is this a good recipe for someone who has never cooked fresh artichokes?
Yes, it is described as a wonderful introduction to cooking fresh artichokes.
Should the dish be served cold or warm?
This dish is best served warm.
What happens if the foil isn't tight?
If the foil isn't tight, the steam will escape and the artichokes may not become as tender.
What part of the second lemon is used for the bath?
The juice of one lemon is used for the water bath, along with the discarded halves.