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Braised Artichokes

Updated: May 11, 2023

These are absolutley fabulous and are quite tasty. Many people have asked "how do you exactly eat these"? Well, the best way is just to dive in with your fingers and enjoy! These are best served either room temperature or cold and last several days. These are a #Zeytinyağlı dish (olive oil dish) and are perfect for warm weather on the patio!

Here is what you need:

serves: 4 with other dishes

preptime: <1 hr

cook time: 25-30 minutes

2 globe artichokes

1 medium carrot - sliced into coins

1 small onion, thinly sliced

3 cloves garlic

1/4 cup #oliveoil

2 tsp fresh oregano

1 tsp. mint

1 lemon, juiced

1/4 c water

salt to taste

fresh parsley to serve

  1. start by clipping the tips of the artichoke leaves to remove the points. The halve the artichoke and remove the choke bit (this is the furry bit in the middle of the flower - yes, artichokes are flowers). Store in a non-reactive bowl with cool water with 1/4c apple cider vinegar or lemonjuice

  2. in a dutch oven or a large pot with a tight fitting lid, heat olive oil and fry onions and garlic until tender but Not browned. Add Carrots and cook until softened.

  3. Add spice blend and mint and then had the halved artichokes. Add the lemon juice and scant 1/4 c water - if needed, add salt and adjust seasoning.

  4. Cook, covered on medium low for about 20 minutes until leaves come out easily and stalk is tender.

  5. Shut off heat and let come to room temperature before eating or refrigerating.

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