Braised Artichokes with White Wine and Garlic

A melt-in-your-mouth texture with a rich, savory finish. Drizzled with a reduced poaching liquid and fresh herbs, these artichokes make an elegant appetizer or side dish. 🌿

Why you’ll love this recipe:

✔️ No browning – Lemon water keeps them fresh & vibrant
✔️ Double-cooked – Poached for tenderness, seared for crisp edges

Ingredients:

2 lemons

4 medium artichokes

4 tablespoons olive oil, divided

1 small onion, diced

3 cloves garlic, diced

2 cups dry white wine

1 bay leaf

Zest and juice from ½ lemon

Salt

1 tablespoon butter

Extra-virgin olive oil (for serving)

Sea salt (for serving)

A few springs of parsley, chopped

Preparing and Cooking Artichokes

1. Prepare the Lemon Water:

   • Fill a large bowl with cold water.

   • Cut the lemons in half and squeeze their juice into the bowl—the acidity prevents the artichokes from browning.

   • Toss all but one of the squeezed lemon halves into the water. Keep the remaining half aside for later.

2. Trim the Artichokes:

   • Cut the stems to about 1 inch from the base so the artichokes can sit flat. If the stems are thick, use a paring knife to peel off the tough outer layer.

   • Remove the tough outer leaves until you reach the softer, pale inner leaves.

   • Slice about 1 inch off the top to remove the rough, sharp tips.

   • Use scissors to snip off any remaining sharp leaf tips.

3. Prevent Browning:

   • Rub all cut surfaces of the artichokes with the reserved lemon half.

   • Place them in the lemon water until ready to cook.

4. Cook the Aromatics:

   • Heat 2 tablespoons of olive oil in a heavy-bottomed pot (like a Dutch oven) over medium heat.

   • Add diced onion and cook until soft and translucent (~5 minutes).

   • Stir in garlic and cook until fragrant (~30 seconds).

   • Pour in white wine, then add bay leaf, lemon zest, and lemon juice. Bring to a boil. (Do not season yet—wait until after reducing to avoid over-salting.)

   • Reduce heat to low and maintain a simmer.

5. Poach the Artichokes:

   • Place the artichokes stem-side down in the pot, nestled closely together.

   • Cover and simmer until tender (20–30 minutes, depending on size).

6. Prepare the Artichokes for Searing:

   • Remove the artichokes from the liquid (reserve the liquid).

   • Once cool enough to handle, cut them in half lengthwise.

   • Scoop out the fuzzy choke with a spoon or small knife and discard.

7. Reduce the Poaching Liquid:

   • Bring the reserved liquid to a boil over medium heat and reduce by half (~10 minutes).

   • Season with salt to taste.

8. Sear the Artichokes:

   • In a large sauté pan, melt butter with 2 tablespoons of olive oil over medium heat.

   • Place the artichokes cut-side down and cook until golden brown (~5 minutes).

9. Serve:

   • Transfer the artichokes to a serving platter.

   • Drizzle with the reduced poaching liquid, a splash of extra virgin olive oil, a sprinkle of sea salt, and parsley.

   • Serve warm or at room temperature.