Artichokes Braised in Lemon and Olive Oil

Artichokes Braised in Lemon and Olive Oil
Photo by Jonny Valiant


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

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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