About This Recipe
Artichokes have so much complexity that a little caramelization, acidity, and a gentle braise is all they require to shine. They’re perfect as part of an antipasto, a salad, or chopped and mounded on bruschetta. These are even better the next day if you let them marinate overnight in the fridge after they’ve cooled down.
Artichokes have one of the highest known antioxidant content of any vegetable, including the powerful liver-protecting flavonoid silymarin, and research suggests they are a great anti-cancer food. They also contain both prebiotic and probiotic compounds, so they’re one-stop shopping for a healthy microbiome. The splash of white wine and olive oil ups the antioxidant profile of the dish.
- Juice of 1 lemon
- 2 medium artichokes
- Olive oil
- 1/4 cup (60 ml) white wine
- Pinch of salt
- Freshly ground black pepper
- 1/4 cup (5 g) Italian parsley leaves, chopped
Step 1Put a couple of quarts (a couple liters) of water in a large bowl and add half the lemon juice to it.
Step 2Snap or trim off the outer artichoke leaves, leaving only the edible parts attached to the hearts. When the leaves form a pale yellow-green cone, cut off that cone at its base, right at the top of the heart, and scoop the hairy chokes out with a small spoon. Trim the stems so they’re about 2 inches (5 cm) long, and peel them, removing the stringy green layer and leaving the pale interior. Quarter the hearts and drop them into the bowl of acidulated water (the lemon juice helps to keep them from oxidizing).
Step 3Add a thin layer of olive oil to an iron skillet and set it over medium heat. Drain the artichokes, pat them dry, and lay them in the pan in a single layer. Brown them well on one cut side, then turn them all onto the other cut side and brown that as well, about 4 minutes per side. Add the wine to deglaze the pan, scraping up any brown bits, and add a pinch of salt. Cover the pan and let it simmer on low for 10 minutes. Remove from the heat.
Step 4Put the artichokes in a bowl, pour the liquid from the pan over them, add the rest of the lemon juice and 2 Tbsp (30 ml) olive oil. Sprinkle them with a bit more salt to taste, a few grinds of pepper, and the parsley. Toss, then let them rest until you’re ready to serve.
Substitutions: Fennel and radicchio both take well to this method
Level Up: Grill the artichokes before putting them in the pan
Try It With: Paella, Italian Antipasto Spread
Zero waste: Zest the lemon before juicing it and use the zest to make gremolata (or just add it to the artichokes). Use any leftover liquid as the base for a vinaigrette.