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Artichokes are a widely underrated vegetable that is actually rather simple to make. This braised artichoke hearts recipe is creamy, tender, and has a bright taste of acidity from the lemon.
There are many ways to make artichoke, including steaming and roasting, but braised artichokes are my favorite. I tried this new way of cooking them, and I never went back! Braising them in the chicken stock mix with the lemon juice and vinegar gives the artichokes a lot of depth in flavor. Braising artichokes also keeps them plump and moist.
I cook for my family all the time, and there are rarely any vegetables they don’t like, but artichoke happens to be one of them. Funny enough, I am so glad they don’t like artichokes because they are by far my favorite vegetable. I really enjoy snacking on them throughout the day. So less for them, more for me! Yay! 🙂
How to Select Artichoke Heart
Springtime means it is artichoke season, so here’s what you need to know about selecting the best ones. Choose the artichokes that are large, plump, and heavy. These will be younger and fresher. Heavier artichokes have the most meat since they tend to shrivel up and get lighter as they are older. The freshest ones have thick, dark green leaves that are tightly closed. You can also check the freshness of the vegetable by rubbing the outside and seeing if the leaves squeak.
How to Prepare the Vegetable
Preparing an artichoke may seem intimidating, especially with the little spikes. But you only need to complete a few steps before your vegetable is ready to be cooked.
- The first thing you should do when preparing an artichoke is to cut off the sharp tips of the leaves. This makes it easier for you to handle while cooking and eating.
- Then, slice off just a bit of the top of the vegetable so that you can season the inside.
- Cut off some of the stems so that there is only about an inch left. The stem is edible and delicious, but the bottom of the stem can be fibrous and bitter, so you want to chop off the end. You should also use a peeler to peel the outer layer of the stem.
- Slice the artichokes in half and scoop out the hairy choke that is in the center of the artichoke heart. This leaves only the softest part of the artichoke.
How to Eat Artichoke Heart
Artichoke hearts are soft, mild, and have plenty of edible parts. You can eat the bottom part of each leaf, the stems, and the entire artichoke heart, which is the meaty part in the center of the vegetable.
Grab a piece of braised artichoke and dip it into the roasted garlic yogurt sauce for an amazing snack or appetizer.
Turn on the oven and preheat it to 375F.
Mix the chicken stock, water, lemon juice, and apple cider vinegar. Pour the mixture over the artichoke.
Drizzle olive oil all over the artichoke, and arrange the lemon slices on top of each artichoke.
When the artichoke is tender, turn off the oven, uncover them and let them cool down a bit for about 20 minutes.
|4 large artichokes (cleaned, trimmed, cut in half, and choke removed)|
|4 cups chicken stock|
|3 cups water|
|½ cup fresh lemon juice|
|2 lemons (sliced thick)|
|½ cup minced garlic|
|¼ cup apple cider vinegar|
|2 tablespoons olive oil|
|½ cup plain yogurt|
|2 tablespoons chopped parsley|
|Salt and pepper to taste|
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