Braised Artichoke Hearts

Braised artichoke hearts are a flavorful and versatile dish that can be enjoyed hot or at room temperature. They can be served as a main course or used as a topping for various dishes like pasta, rice, or pizzas. This recipe provides the basic method, but feel free to customize it with different seasonings and additions to suit your taste.

MAKES: 4 servings

TIME: 45 minutes

INGREDIENTS:

• 4 large artichokes or about 3 cups frozen artichoke hearts (no need to thaw them first)
• 1/2 cup freshly squeezed lemon juice (from 3 or 4 lemons)
• Salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• Chopped fresh parsley leaves for garnish
• Lemon wedges for serving

INSTRUCTIONS:

1. Prepare the artichokes by trimming them down to the hearts. Cut the hearts into thick slices and toss them with lemon juice and water mixture in a bowl.
2. Heat the olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook until it softens, about a minute.
3. Using a slotted spoon or tongs, transfer the artichoke slices to the skillet, saving the liquid in the bowl. Cook the slices, stirring occasionally, until they begin to soften, about 5 minutes.
4. Add the reserved liquid to the skillet, bring it to a boil, and then cover the skillet. Reduce the heat to medium-low and cook until the artichoke slices are tender, about 10 minutes. Shake the pan occasionally to toss the artichokes and ensure even cooking.
5. Taste and adjust the seasoning with salt and pepper as needed. Serve the braised artichoke hearts hot or at room temperature, garnished with chopped fresh parsley leaves. Accompany with lemon wedges for additional flavor if desired.

VARIATION:

• Roasted Artichoke Hearts: Follow the instructions until Step 3, then transfer the artichoke slices and garlic to a preheated oven at 425°F. Roast until tender, turning them halfway through the cooking time. Serve with a sauce made from the pan drippings and lemon water.
• Vinegar-Braised Artichoke Hearts: Substitute lemon juice with sherry vinegar, white wine, or balsamic vinegar in the main recipe or any variations.
• Braised Artichoke Hearts with Potatoes: Add steamed or boiled potatoes to the skillet along with the artichoke slices in Step 3. Cover and cook until the potatoes are heated through.
• Braised Artichoke Hearts with Lots of Roasted Garlic: Fold in roasted and peeled garlic cloves to the skillet in Step 3 before covering and proceeding with the recipe.
• Braised Artichoke Hearts with Ham, Wine, and Lemon: Substitute water with white wine in Step 1. Add finely chopped smoked ham, pancetta, or prosciutto to the skillet and cook until the fat is rendered and the bits are beginning to crisp. Continue with the recipe as instructed.

STIR-IN OPTION:

To add more flavor and variety to your braised artichoke hearts, consider stirring in any of the following ingredients before serving:

• Pitted green or black olives
• Dried fruit like golden raisins, currants, cherries, or apricots
• Nuts such as walnuts, almonds, or hazelnuts
• Different herbs like chives, basil, tarragon, mint, or chervil
• Arugula or spinach leaves
• Oven-dried or oven-roasted plum tomato slices or bits
• Chopped fresh tomatoes
• Crumbled cooked bacon or sausage
• Homemade croutons
• Grated or crumbled cheese like Parmesan, feta, blue, or fresh cheese
• Anchovies

Enjoy your braised artichoke hearts as a flavorful and versatile dish that can be customized to your liking!