Braised Artichoke Hearts

I’ll admit it. About halfway through prepping these artichoke hearts, I cursed myself for not just buying the already prepared frozen ones in the supermarket. But, I’m happy to report that spending an extra 5 minutes or so to cut up fresh artichoke hearts is so worth it. Unlike frozen artichokes, fresh artichokes have a much better texture and consistency. Plus, artichokes are super inexpensive at the market right now, which makes them great for entertaining or feeding a crowd!

2 large artichokes

1 lemon

1 tablespoon olive oil

1 spring onion*, thinly sliced

1 garlic glove, thinly sliced

1 spring of rosemary

3/4 cup chicken broth

salt and pepper

Serves 2.

Cut off the top third of the artichokes and pull off all of the tough, outer leaves. Trim away the base and stem, then scoop out the choke. Now you have the heart! Cut the artichokes into eighths and rub the cut ends with lemon juice (or submerge them in a bowl of lemon water).

Heat oil in saute pan over medium heat. Cook onion, garlic and rosemary for 3-4 minutes, or until onion is just tender. Add artichoke hearts to pan and gently toss so that they are coated with oil. Add broth and bring to a boil. Cover and cook 15-20 minutes, or until artichokes are tender.

Season with salt and pepper. Serve!