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Recipes

Braised Baby Artichokes with Red Peppers and Garlic

By Martha Rose Shulman Photography by Mark Thomas
Image may contain Plant Food Produce Bowl and Vegetable

Recipe information

  • Yield

    8 Servings

Ingredients

2

whole lemons

2

1/2 pounds baby artichokes

2

tablespoons olive oil

8

green onions, chopped

2

large red bell peppers, diced

4

large garlic cloves, minced

1

cup (or more) water

2

tablespoons fresh lemon juice

1

tablespoon chopped fresh thyme

1

large bay leaf

2

teaspoons finely grated lemon peel

2

tablespoons chopped fresh parsley

Need to make a substitution?

Preparation

  1. Step 1

    Cut 1 lemon in half. Squeeze juice into bowl of cold water; add lemon halves. Quarter second lemon. Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers). Cut off 3/4 inch of top; cut off stem. Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration. Scoop out any choke from center. Drop artichoke halves into lemon water.

    Step 2

    Heat oil in large skillet over medium heat. Add green onions. Sauté until tender, about 5 minutes. Add bell peppers. Sauté until peppers soften, about 3 minutes. Add garlic; stir 2 minutes. Drain artichokes and add to skillet. Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel. Sprinkle with salt and pepper; bring to simmer. Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm, covered, over low heat, adding more water if dry.

    Step 3

    Mix in parsley; season with salt and pepper.

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