Recipe by Dr. Jenny
From the Williams-Sonoma "Vegetable" cookbook. DH and I enjoyed this as a side to a lemon chicken recipe. Choose either fresh or frozen artichokes (the default when listing this would not let me write "or"). We used frozen artichoke hearts from Trader Joe's and it turned out really nice.
Top Review by Wish I Could Cook
This was great! I loved the combo of artichokes, lemon and capers. I didn't use any oil at all, and while that would have made the sauce even more savory, I liked how the bright flavors of the main ingredients came through. I made this to use some frozen 'chokes that were in the freezer, but now I want to go buy another bag and make it again. Or maybe I'll try fresh next time...
- 8 artichokes, trimmed (small to medium in size)
- 15 -20 frozen artichoke hearts, thawed
- 1⁄2 lemon
- 1 tablespoon capers, preferable salt-packed (optional)
- 4 -5 tablespoons extra virgin olive oil
- 2 yellow onions, finely chopped
- 4 -5 garlic cloves, coarsely chopped
- 3 tablespoons fresh Italian parsley, chopped
- salt & freshly ground black pepper, to taste
- 1 -2 cup stock (vegetable or chicken)
- 1⁄2 teaspoon grated lemon zest (optional)
- 1 lemon, juice of
- 3 fresh basil leaves, torn (can also use mint)
Directions See How It's Made
- If using fresh artichokes, trim away the tough outer leaves and remove the choke. Bring a large saucepan three-fourths full of water to a boil. Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. Drain and set aside. (There is no need to parboil frozen artichoke hearts).
- If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. If using brine-packed capers, rinse under cold running water, then drain and pat dry. Set the artichokes and the capers aside.
- In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat. Add the onions and saute lightly until softened and golden, 5-6 minutes. Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. Season the artichokes to taste with salt and pepper.
- Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. Raise the heat to high and bring to a boil. Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
- Transfer to a serving bowl and serve hot or at room temperature.