Olive Oil Braised Artichoke

30 mins
Serves 1
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Directions

  1. 1Trim the stem and half an inch off the top of the artichokes.
  2. 2Trim the stem and half an inch off the top of the artichokes.
  3. 3Trim the stem and half an inch off the top of the artichokes.
  4. 4Cut off the spiky tips and remove the tough outer bottom leaves.
  5. 5Cut off the spiky tips and remove the tough outer bottom leaves.
  6. 6Cut off the spiky tips and remove the tough outer bottom leaves.
  7. 7Fill a bowl with water and lemon juice and pop in the artichokes to prevent them from browning.
  8. 8Fill a bowl with water and lemon juice and pop in the artichokes to prevent them from browning.
  9. 9Fill a bowl with water and lemon juice and pop in the artichokes to prevent them from browning.
  10. 10Combine breadcrumbs, grated Parmigiano, garlic, salt, pepper, and a little bit of olive oil.
  11. 11Combine breadcrumbs, grated Parmigiano, garlic, salt, pepper, and a little bit of olive oil.
  12. 12Combine breadcrumbs, grated Parmigiano, garlic, salt, pepper, and a little bit of olive oil.
  13. 13Mix the filling well.
  14. 14Mix the filling well.
  15. 15Mix the filling well.
  16. 16Spread the artichoke leaves open and begin adding the filling.
  17. 17Spread the artichoke leaves open and begin adding the filling.
  18. 18Spread the artichoke leaves open and begin adding the filling.
  19. 19Grab a pot that tightly fits the artichokes.
  20. 20Grab a pot that tightly fits the artichokes.
  21. 21Grab a pot that tightly fits the artichokes.
  22. 22Add two parts stock and one part olive oil to the pot, drizzling a touch more oil on top of the artichokes.
  23. 23Add two parts stock and one part olive oil to the pot, drizzling a touch more oil on top of the artichokes.
  24. 24Add two parts stock and one part olive oil to the pot, drizzling a touch more oil on top of the artichokes.
  25. 25Bring the pot to a simmer on the stove.
  26. 26Bring the pot to a simmer on the stove.
  27. 27Bring the pot to a simmer on the stove.
  28. 28Cover the pot, lower the heat, and allow to braise for 30 minutes.
  29. 29Cover the pot, lower the heat, and allow to braise for 30 minutes.
  30. 30Cover the pot, lower the heat, and allow to braise for 30 minutes.
  31. 31Once done, transfer the artichokes to a plate.
  32. 32Once done, transfer the artichokes to a plate.
  33. 33Once done, transfer the artichokes to a plate.
  34. 34Spoon over some of the sauce, keeping extra on the side for dunking.
  35. 35Spoon over some of the sauce, keeping extra on the side for dunking.
  36. 36Spoon over some of the sauce, keeping extra on the side for dunking.
  37. 37Dig in and eat the outer leaves.
  38. 38Dig in and eat the outer leaves.
  39. 39Dig in and eat the outer leaves.
  40. 40Once you reach the center, remove the inner leaves and fuzz.
  41. 41Once you reach the center, remove the inner leaves and fuzz.
  42. 42Once you reach the center, remove the inner leaves and fuzz.
  43. 43Enjoy the heart of the artichoke.
  44. 44Enjoy the heart of the artichoke.
  45. 45Enjoy the heart of the artichoke.

Ingredients

  • artichokes
  • artichokes
  • artichokes
  • water
  • water
  • water
  • lemon juice
  • lemon juice
  • lemon juice
  • breadcrumbs
  • breadcrumbs
  • breadcrumbs
  • grated Parmigiano
  • grated Parmigiano
  • grated Parmigiano
  • garlic
  • garlic
  • garlic
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • a little bit olive oil
  • a little bit olive oil
  • a little bit olive oil
  • 2 parts stock
  • 2 parts stock
  • 2 parts stock
  • 1 part olive oil
  • 1 part olive oil
  • 1 part olive oil

Equipment

bowlpotplate

Tips

  • Don't be shy when adding the filling to the artichokes.
  • Eat the outer leaves like wings, scraping the meat between your teeth.
  • Remove inner leaves and fuzz to enjoy the heart.
Olive Oil Braised Artichoke | Clip Recipe