Braised Artichokes with Lemon and Garlic
Braised artichokes with lemon, garlic, mint, parsley, olive oil, and white wine for a tender vegetable side.
Ingredients
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Instructions
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Prepare the artichokes: Cut off the top third of each artichoke. Trim the stem, leaving about 1 inch. Remove the tough outer leaves at the base. Cut each artichoke in half lengthwise.
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Use a spoon to scoop out the fuzzy choke from the center of each half. Rub cut surfaces with lemon juice to prevent browning.
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Heat olive oil in a large, deep pan over medium heat. Add garlic cloves and cook until fragrant, about 1 minute.
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Place artichoke halves cut-side down in the pan. Cook for 3–4 minutes until lightly browned.
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Add white wine (or water), lemon juice, and a few mint sprigs. Season with salt and pepper.
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Cover, reduce heat to low, and braise for 25–30 minutes. Artichokes are done when a knife slides easily into the base.
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Remove lid and increase heat to medium-high. Cook for 2–3 minutes to reduce the liquid slightly.
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Transfer to a serving dish. Spoon the pan juices over the artichokes. Garnish with chopped mint, parsley, and lemon slices.
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Serve warm or at room temperature. The artichokes can be made ahead and reheated.
Storage & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pan with a splash of water, or serve at room temperature. The flavors deepen overnight.
FAQ
How do I know when fresh artichokes are done braising?
The artichokes are fully cooked when a paring knife slides easily into the thickest part of the base with no resistance. They should be tender but not falling apart.
Can I use frozen or canned artichoke hearts instead of fresh?
Fresh globe artichokes give the best texture and flavor for braising. Frozen artichoke hearts can work in a pinch but will cook in about half the time. Canned artichoke hearts are too soft for braising and are better suited for salads.
What can I serve braised artichokes with?
They pair well with crusty bread to soak up the lemony pan juices, alongside grilled fish or chicken. They also make an excellent addition to an antipasti spread or can be tossed with pasta.
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The Story Behind This Dish
In Sardinian kitchens, artichokes often need only oil, garlic, lemon, and a covered pan. This version keeps that same plain logic and adds mint at the end.
I trim the artichokes before I heat the pan. Once they are cut, I rub the surfaces with lemon so they do not darken while I work.
I brown the cut side first. That gives the artichokes a stronger base before the wine and lemon go in.
I braise them covered until a knife slides into the base. Then I uncover the pan and reduce the liquid for a few minutes so the juices cling instead of pooling.
Mint and parsley go on after cooking. I serve these warm or at room temperature with bread, fish, or another vegetable plate.
Part of: The Sardinian Kitchen
Related: Roasting and Braising Vegetables | Tomato-Braised Cabbage
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