Artichoke Hearts in Lemon-Parsley Sauce

Artichoke Hearts in Lemon-Parsley Sauce created by ChefLee

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.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Dr. Jenny
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@Dr. Jenny
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"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."

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  1. 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...
  2. Scoutie
    We adore arti's and this dish really lets their flavor shine! I was feeling lazy and used the arti's from Trader Joe's as well. (we have a few arti plants growing in the garden right now.) The fresh basil and the lemon add the perfect touch. Thanks for posting, Jenny. Made for ZWT 6.
  3. Darkhunter
    WhooHoo! Loved this! Artichokes are one of my very favoritis veggies! Add capers and lemon, and I'm in heaven! I served this with Recipe #423499 for a kind of Greece meets North AFrica dinner. Talk about lovely! Thnx, so much, Jenny, for sharing your recipe. Made for a fellow Voracious Vagabond during ZWT 6.
  4. ChefLee
    Artichoke Hearts in Lemon-Parsley Sauce Created by ChefLee
  5. ChefLee
    This is good and really flavors the artichoke hearts!! I just used 2 drained cans of artichoke hearts instead of the frozen and fresh. It made this recipe really quick and easy and I feel the flavors were still delicious!! Will make again, thanks for posting!
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