Braised Artichokes

Name: Braised Artichokes
Yield: makes 12 artichoke hearts
Ingredients: 3 lemons; 12 baby artichokes; 1/4 cup extra-virgin olive oil, plus more as needed (2 or more cups); 1 large Spanish yellow onion, sliced; 12 large garlic cloves, sliced; Kosher salt; 2 fresh rosemary sprigs

January 26, 2012

It takes a lot of olive oil to make these artichokes, but that’s what gives them their buttery texture and delicious flavor. The good news is that you can use the oil a second time for the same purpose. For this recipe you want to use baby artichokes. If you use the bigger artichokes that are commonly found in grocery stores, you’ll have to remove the choke before braising the artichokes and the final result won’t be quite as pretty. If you like sweetbreads, make a double batch and use half for the Veal Sweetbreads Piccata with Artichokes (page 239), one of the stars on our secondo menu.

Recipe notes

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