Braised Artichokes with Lemon Vinaigrette

Ingredients

Artichokes:

20 baby artichokes, peeled, cleaned to the hearts

Finely grated zest and juice of 2 lemons

3 bay leaves

3 thyme sprigs

2 teaspoons olive oil

1 teaspoon black peppercorns

1 shallot, halved

5 garlic cloves, crushed

1/2 bunch fresh flat-leaf parsley, stems and leaves

1 teaspoon fennel seeds

Vinaigrette:

2 teaspoons lemon juice

1 teaspoon water

1 teaspoon chopped shallot

3 teaspoons extra-virgin olive oil

Artichokes:

20 baby artichokes, peeled, cleaned to the hearts

Finely grated zest and juice of 2 lemons

3 bay leaves

3 thyme sprigs

2 teaspoons olive oil

1 teaspoon black peppercorns

1 eschalot, halved

5 garlic cloves, crushed

1/2 bunch fresh flat-leaf parsley, stems and leaves

1 teaspoon fennel seeds

Vinaigrette:

2 teaspoons lemon juice

1 teaspoon water

1 teaspoon chopped eschalot

3 teaspoons extra-virgin olive oil

Directions

PREP TIME
30
MINS
COOKING TIME
30
MINS
Serves
4
Make-Ahead:

The artichokes can be cooked and the vinaigrette can be made up to 1 day ahead, covered separately and refrigerated.

Make-Ahead:
The artichokes can be cooked and the vinaigrette can be made up to 1 day ahead, covered separately and refrigerated.
To prepare the artichokes:

Into a large sauce pan, place the artichokes and all the remaining ingredients. Add enough water to cover and season the water to taste with salt. Place the pot over high heat until the liquid comes to a gentle simmer, then reduce heat to low and continue simmering gently for 25 to 30 minutes or until the artichokes are tender.

Remove the pot from the heat and let the mixture cool for a few minutes before removing the artichokes.

To make the vinaigrette:

In a medium bowl, whisk together the lemon juice, water, and shallot, and then slowly drizzle in the olive oil while whisking to blend. Season to taste with salt and pepper.

To serve:

Cut the artichokes in half lengthwise and gently toss them with enough of the vinaigrette to coat. Season to taste with salt and pepper. Garnish with the chopped parsley and serve.

To prepare the artichokes:

Into a large saucepan, place the artichokes and all the remaining ingredients. Add enough water to cover and season the water to taste with salt. Place the pot over high heat until the liquid comes to a gentle simmer, then reduce heat to low and continue simmering gently for 25 to 30 minutes or until the artichokes are tender.

Remove the pot from the heat and let the mixture cool for a few minutes before removing the artichokes.

To make the vinaigrette:

In a medium bowl, whisk together the lemon juice, water, and eschalot, and then slowly drizzle in the olive oil while whisking to blend. Season to taste with salt and pepper.

To serve:

Cut the artichokes in half lengthwise and gently toss them with enough of the vinaigrette to coat. Season to taste with salt and pepper. Garnish with the chopped parsley and serve.