Lemon Braised Artichokes with Feta
Artichoke season is here! A stroll through the farmers’ market celebrates the delightfully bizarre prickly treat of the globe artichoke. As much as I love ordering just about anything from a restaurant that includes artichoke, I must admit to being slightly intimidated by them in my own kitchen. So, in an effort to demystify the artichoke, I made a delicious and simple braised dish that’s easy and delightful.
So pick up a gorgeous globe artichoke (or 4) and try this little recipe. Pair with pasta or white fish for a special seasonal meal.
I had loads of fun shooting still life shots of these pretty little thistles as you may notice…
- 4 medium artichokes
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine or stock (chicken or vegetable)
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons smashed garlic
- 1 1/2 teaspoons salt
- 1/2 lemon sliced horizontally
- Small pinch ground pepper OR a tiny pinch of red pepper flakes for kick;)
~ Mix the olive oil, wine/stock, lemon juice, thyme, garlic, salt, lemons slices, and pepper/ red pepper flakes in a medium dutch oven or oven-safe pan.
~ Trim the top of each artichoke. Snip the tip off each leaf. Cut the artichoke in half and scoop out the fuzzy choke with a spoon.
~ Immediately put artichokes in dutch oven as you cut them and thoroughly coat them with the marinade. Cover and cook in oven at 400 degrees for about an hour or until fork tender.
~ Plate and drizzle with marinade. Crumble feta cheese on top and serve.
food photographer, food photography, los angeles, crystal cartier