Artichokes Braised in Lemon and Olive Oil

Artichokes Braised in Lemon and Olive Oil
Photo by Jonny Valiant


  • ¼ teaspoon coriander seeds
  • 3 small shallots
  • ½ cup extra-virgin olive oil, divided
  • 1 ½ cups water
  • 2 tablespoons fresh flat-leaf parsley
  • 1 carrot
  • ¼ teaspoon fennel seeds
  • + 5 more ingredients
    • 8 medium artichokes
    • 3 cloves garlic
    • 3 strips lemon zest
    • ¼ cup fresh lemon juice
    • 1 lemon

Add lemon halves to a large bowl of cold water, squeezing to release juice. Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves. Cut remaining leaves flush ...

View full recipe at Epicurious


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