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Epicurious

Artichokes Braised in Lemon and Olive Oil

4.6

(16)

A black plate of braised artichokes.
Photo by Jonny Valiant

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

Cooks' Note

Artichokes can be braised 1 day ahead and chilled in cooking liquid. Reheat to warm before proceeding.

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