Best Quick Braised Artichokes Recipes

Quick Braised Artichokes image

Provided by Martha Stewart

Number Of Ingredients 8

2 large artichokes
1 lemon, halved
6 sprigs thyme
1 garlic clove, smashed
2 dried bay leaves
1/2 teaspoon coriander seeds (optional)
2 teaspoons coarse salt
1 tablespoon extra-virgin olive oil

Steps:

Cut each artichoke lengthwise into quarters, through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately squeeze juice from one of the lemon halves over all artichokes to prevent them from discoloring.
Place all the ingredients, including the remaining lemon half, into a large saucepan; fill with enough cold water to cover artichokes. Cover pan, and bring the water to a simmer over high heat. Reduce heat to medium-low; cook just until artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let artichokes sit in cooking liquid until ready to serve, up to 10 minutes. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.

Quick Braised Artichokes image

Yield serves 4

Number Of Ingredients 8

2 large artichokes
1 lemon, halved
6 sprigs thyme
1 garlic clove, smashed
2 dried bay leaves
1/2 teaspoon coriander seeds (optional)
2 teaspoons coarse salt
1 tablespoon extra-virgin olive oil

Steps:

Cut each artichoke lengthwise into quarters through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately squeeze the juice from one of the lemon halves over all artichokes to prevent them from discoloring.
Place all the ingredients, including the remaining lemon half, in a large saucepan; fill with enough cold water to cover the artichokes. Cover the pan, and bring the water to a simmer over high heat. Reduce heat to medium-low; cook just until the artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let the artichokes sit in the cooking liquid until ready to serve, up to 10 minutes. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.