• Save to your scrapbook
  • Save to your scrapbook

    Braised Artichokes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Braised Artichokes

    This works very well with small, tender, 'petit' artichokes which are available from mid-June to August, but is just as good with the larger variety.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 8 small or 4 large artichokes
    • 1 lemon
    • 2 cloves garlic, chopped
    • 1 tbsp chopped parsley
    • 140ml olive oil
    • Salt and freshly ground pepper


    1. Prepare the artichokes by breaking off the green outer leaves until all you have is the pale, whitish core underneath. Leave 2-3cm of the stem attached but peel off the tough outer layer. Cut the lemon in half and rub the cut surface of one half all over the artichokes to stop them discolouring.
    2. Put the garlic and parsley in a casserole dish. Place the artichokes on top, heads down. The saucepan has to be large enough to take them all but small enough to keep them upright. Pour in the juice of the remaining half lemon, the olive oil and just enough water to come half way up the artichokes. Cover the casserole, place over a medium heat and cook for 30 minutes or so. The length of time depends on the size and freshness of the artichokes. When you can pierce them easily with a knife, they are ready. If you have used large artichokes, you will need to remove the fibrous choke from their centres now (it's easier to do this once the artichokes are cooked). Serve warm with a little of the cooking liquid drizzled over.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars