| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 lemons
- 3 artichokes
- 3 cloves garlic, halved lengthwise
- 1/4 cup olive oil, divided
- Salt and freshly ground black pepper
- 1 cup chicken stock
Instructions
- Preheat the oven to 400 degrees F.
- Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke. Then cut each artichoke in half, from stalk to tip, and remove the choke with a spoon. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep from browning.
- Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices. Pour the chicken stock around the sides, drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 169 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 2 mg |
| Sodium | 320 mg |
| Serving Size | 1 of 4 servings |
| Calories | 169 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 2 mg |
| Sodium | 320 mg |
Reviews
This was okay. Should of used some white wine. Lemons went bitter. I had to go an hour and a half for frost bitten artichokes. For now, I;ll stick to my favorite method, grilling them.
These artichokes require a lot of prep work, but they do taste very good in the end. I enjoyed having this vegetable in a new way (opposed to just peeling/dipping and the lemony flavor was nice and bright. I’m not sure I’ll make the dish often due to the time-intensity, but I’m glad to have it in my artichoke repertoire!
this is a great way to prepare artichokes. to the reviewers who noted the artichokes were tough, you shouldn’t have thrown them away, but just cooked the artichokes longer. artichokes do take a while to cook. if you had really large ones, they might take longer than 60 minutes. i used small-med size chokes and it took about 55 minutes. absolutely delicious and a great way to serve artichokes for company, as the simple steaming with lemon-butter can get a little messy.
So, I’ve never eaten artichoke except in a dip..but this was not good to me. I agree with the other comment about it being tough and having to throw most of it away. If you like lemons, then this might work.
I have made artichokes before a different way, but this recipe takes the cake, yum so lemmony!
I followed the recipe as is and it came our perfectly. So good my family did not use any dipping sauce!
Dont know what went wrong followed the direction perfectly. They were way too tuff could only scoop out the center everything else was trashed.
I love Sunny!!!! I have made several of her dishes and they are always easy and they ALWAYS taste good!
I always boiled my artichokes which can take a while. This method I learned today was PERFECT!! Every leaf was perfectly tender. The garlic was just as good as the artichoke (I will add more next time). Thanks Sunny for showing me a new and easier way to cook artichoke!!!
Sunny Anderson just taught me a new technique for cooking artichokes today – braising. These were delicious and will be my go-to method from here on out. Having lived in California for 17 years all I knew was boiled artichokes served with melted butter and mayo or baked stuffed artichokes. Braising this way made each leaf tender and the garlic and lemon imparted such wonderful flavor. Just fabulous!