Braised Artichokes with Capers and Parsley Recipe -
Braised Artichokes with Capers and Parsley Recipe

Braised Artichokes with Capers and Parsley

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"Capers give this dish a pungent, briny flavor. Look for them near the olives in your supermarket. Try serving the artichokes with French bread or grilled polenta."

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Original recipe makes 4 servings Change Servings


  1. Combine water and 2 tablespoons juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom. Remove fuzzy thistle from bottom with a spoon; discard. Cut artichoke into quarters lengthwise. Place artichoke quarters in lemon water. Repeat procedure with remaining artichokes. Drain.
  2. Heat oil in a large Dutch oven over medium-high heat. Add shallots; saute 2 minutes. Add garlic; saute 30 seconds. Add artichoke quarters. Reduce heat; cook 5 minutes, stirring frequently. Add 1/4 cup lemon juice, wine, capers, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 15 minutes. Stir in parsley.
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  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 142 (24% from fat); FAT 3.8g (sat 0.6g, mono 2.6g, poly 0.4g); PROTEIN 6.6g; CARB 24.6g; FIBER 8.1g; CHOL 0mg; IRON 3.9mg; SODIUM 540mg; CALC 108m

Reviews More Reviews

Sep 08, 2003

This was absolutely fantastic. I made it with baby artichokes that the grocery store had on sale (because no one knew what to do with them). It was very easy. I served it over pasta and grated Parmesan cheese over it.

Apr 10, 2005

These tasted pretty good but not sure it was worth the trouble to clean/trim the artichokes. If I try again it will be with frozen hearts. Thanks, though!


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