Olive Oil-Braised Artichokes and Soffrito

Olive Oil-Braised Artichokes and Soffrito
Photo by Becky Luigart-Stayner

Ingredients

  • 3 lemons, divided
  • 1 sprig fresh rosemary
  • 1 carrot, finely chopped
  • 1 bay leaf
  • 1 onion, finely chopped
  • ½ teaspoon salt
  • 1 fennel bulb, finely chopped
  • + 5 more ingredients
    • 18 to 24 baby artichokes
    • ½ teaspoon freshly ground pepper
    • 2 cups extra-virgin olive oil
    • 1 rib celery, finely chopped
    • 1 gallon water

Cut 2 lemons in half; squeeze juice into water, and drop lemons in water. Peel tough outside leaves from artichokes. Cut off stem ends; trim about 1/2 inch from each top. Cut trimmed artichokes in half lengthwise; immediately place in prepared water.Heat olive oil in a large nonreactive pot over ...

View full recipe at My Recipes

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