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Olive Oil Braised Artichokes
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Olive Oil Braised Artichokes

50 minServes 4Nutri-Score B€€
from @flavorsbyalessandra1 import0 cooked
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what you need

Ingredients

4 people
  • artichokes (stem trimmed, top cut off, spiky tips and tough outer leaves removed)Produce4 pieces
  • lemon juice (freshly squeezed)Produce60 ml
  • bread crumbsBakery80 g
  • Parmigiano (grated)Dairy50 g
  • garlic (minced)Produce3 pieces
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • olive oil (divided, plus extra for drizzling)Pantry200 ml
  • stockPantry400 ml

per serving

Nutrition

561kcal

Carbs
20 g
Proteins
6 g
Fat
51 g

step by step

Method

  1. Trim the artichokes

    • Trim the stem and cut half an inch off the top.
    • Cut off the spiky tips and remove the tough outer bottom leaves.
    Step 1

  2. Keep them from browning

    • Fill a bowl with water and lemon juice.
    • Pop in the artichokes to prevent them from browning.
    Step 2

  3. Make the filling

    • Combine bread crumbs, grated Parmigiano, garlic, salt, pepper and a little bit of olive oil.
    • Mix it well.
    Step 3

  4. Stuff the artichokes

    • Grab your artichokes and spread the leaves open.
    • Begin adding the filling, really getting in between the leaves.
    Step 4

  5. Braise

    • Grab a pot that tightly fits the artichokes.
    • Add in two parts stock and one part olive oil.
    • Drizzle a touch more oil on top of the chokes.
    • Bring the pot to the stove to a simmer.
    • Cover, lower the heat and allow to braise.
    Step 5

  6. Serve

    • Transfer to a plate.
    • Spoon over some of the sauce, keeping extra on the side for dunking.
    • Eat the outer leaves like you would wings, scraping the meat between your teeth.
    • Once you reach the center, remove the inner leaves and fuzz and enjoy the heart.
    Step 6
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