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Braised Artichokes

Photo: Evan Sung for The New York Times

BY The Editors

PUBLISHED May 28, 2024

When the good artichokes start arriving, I try to come up with something new to do with them. For this recipe, I turn to a time-honored technique, just one I’d never applied to artichokes. It is now a permanent addition to my repertory.

 

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Braised Artichokes

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Makes 4 servings 1x

Time 45 minute

Scale

Ingredients

  • 4 medium artichokes
  • 4 tablespoons butter (1/2 stick)
  • 1 cup chicken stock, or more as needed
  • Salt
  • freshly ground pepper
  • Zest and juice of 1 lemon

Instructions

  1. Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
  2. Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
  3. Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

— Recipe from The New York Times

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