Easy Made Lemon Herb Braised Artichokes

Begin by trimming the artichokes. Cut off the top 2-3 cm of the leaves, to remove the sharp tips. Peel away the tough outer leaves at the base until you reach the tender ones. Use a paring knife to trim the stem, leaving about 2-3 cm and peel the fibrous outer layer of the stem. Cut the artichokes in half lengthwise and use a spoon to remove the fuzzy choke from the center. Place the trimmed artichokes in a bowl of cold water with a splash of lemon juice to prevent browning.

Heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed pan over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.

Drain the artichokes from the lemon water and pat them dry with a clean kitchen towel. Add the artichokes, cut side down, to the skillet with the garlic. Sear (them) for 3-4 minutes until the cut sides are golden brown. Add the juice of one lemon and pour the vegetable broth, ensuring the artichokes are partially submerged. Sprinkle with salt and pepper. Cover the skillet with a lid and reduce the heat to low. Let the artichokes braise for 30-40 minutes, turning them halfway through until tender and easily pierced with a knife.

Once the artichokes are tender, remove the lid and increase the heat to medium. Let the liquid reduce slightly for about 5 minutes to concentrate the flavors. Sprinkle the chopped fresh parsley evenly over the artichokes and stir gently to coat them in the herb mixture. Adjust seasoning with additional salt and pepper if needed.

Transfer the braised artichokes to a serving platter, ensuring each piece is drizzled with the reduced sauce from the pan. Serve warm or at room temperature. They pair beautifully with crusty bread or as a side dish for grilled fish or chicken.

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