Thank you for the recipe. I was intimidated with cooking artichokes for the first time and used this as my anchor. I used chicken broth, 1 big clove garlic chopped up, black whole peppercorns and a bayleaf for the steaming liquid and we loved the flavor it gave the leaves. 30 minutes was perfect!
Wow, this was fabulous. I have always boiled my artichokes, but I think this will now be my go to preparation. What I really like about it is no more watery artichokes. The simmering sauce really added a lot of flavor. The only thing I did different was used a couple of thyme sprigs instead of parsley, because that is what I had on hand. Thanks Sharon.
I've never done anything but boil artichokes in salted water, and we thoroughly enjoy them that way. BUT, this was even better! I used dried parsley since that was all I had, I left out the oil so it wouldn't be so messy, and I used two limes instead of lemons because, again, that was all I had. Delicious!!! Perhaps next time I'll crunch up the garlic cloves a bit because we really like garlic. But who knw that artichokes could taste even better with a little help from a (Zaar) friend? Thank you so much!
I bought a bag of three artichokes for $2 on the produce clearance stand so didn't expect much. I found this recipe on foodnetwork.com and decided to try it. That version specifies water or chicken stock. I used dried parsley flakes instead of fresh. Also only had half a lemon. I cooked them for an hour just to be sure they were tender. Wow! The best artichokes we ever had. Poured a bit of broth over the artichokes before serving. This will be the only way I make artichokes in the future.
Followed recipe with one exception. I used coconut oil instead of olive. Very nice flavor. Very easy, nutritious and delicious. Denise
Super recipe! I actually prepared them in a pressure cooker. Reduced the liquid to 1 cup, got 4 artichokes nicely fitted in my cooker and cooked on high for 10 minutes. They were slightly on a soft side, so maybe 8-9 minutes would do.
This recipe worked out perfectly. I followed the directions as written using the white wine. Tried this with an artichoke from our garden. Reviewed for Veg Tag/July.
Omit the oil and it's perfect!
This is the perfect way to do artichokes! I use 1 large artichoke, cut in half in a heavy skillet with a lid, and it turned out perfectly! I used dried herbs de provence in place of the parsley and added a touch of butter to the sauce for dipping. Thank you so much for posting.
I love artichokes, but have always just boiled them. This recipe makes the artichokes perfect. I love the garlic in this, it really adds great flavor.
Thank You for posting.