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Braised Artichoke Hearts with Ham, Wine, and Lemon

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Makes 4 servings 1x

Time 45 minutes

Units Scale

Ingredients

  • 1/2 cup white wine
  • 1/2 cup fresh lemon juice (from 3 to 4 lemons)
  • Salt and pepper
  • 6 large artichokes or about 3 cups frozen artichoke hearts (no need to thaw them first)
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 ounces smoked ham, pancetta, or prosciutto, chopped
  • Chopped fresh parsley for garnish

Instructions

  1. If you’re using whole artichokes, put the lemon juice in with 1/2 cup white wine and sprinkle with salt and pepper. Trim the artichokes down to the hearts. As you finish each artichoke, cut the heart into thick slices; toss them with lemon water.
  2. Put 2 tablespoons oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until it softens, about a minute. Add 2 ounces chopped smoked ham, pancetta, or prosciutto. Cook the ham until the fat is rendered and the bits are beginning to crisp. Use a slotted spoon or tongs to transfer the artichokes to the pan; save the lemon water. If you’re using frozen hearts, slice and add them. Mix the lemon juice with 1/2 cup water. Sprinkle with salt and set aside.
  3. Cook, stirring occasionally, until the artichokes begin to soften, about 5 minutes. Add the reserved lemon water, bring to a boil and cover. Turn the head down so it bubbles gently. Cook until tender, shaking the pan every now and then to toss the artichokes, about 10 minutes for fresh, 5 minutes for frozen.
  4. Taste and adjust the seasoning. Serve hot or at room temperature; garnish with parsley just before serving.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition