April 14, 2016 16

Stovetop Braised Artichokes with Garlic + Vegetable Broth

Vegan, naturally gluten-free stovetop braised artichokes.

Stovetop Braised Artichokes with Garlic + Vegetable Broth | Easy, stovetop braised artichokes with lots of garlic and vegetable broth. Braised artichokes that are naturally vegan and gluten-free.

Artichokes.

We all really love to eat them.

But, so many of us are intimidated to cook them.

Until now.

These stovetop braised artichokes everybody!

Cooking artichokes at home has never been easier.

Really, I mean it.

Braised artichokes will change your life.

I am Italian. I didn’t grow up eating a lot of meat and potato dinners, casseroles or pre-packaged meals. I grew up eating a lot of pasta dishes, and artichokes. I’ve been eating artichokes since I was in the womb, and stuffed artichokes was one of the first recipes I learned how to make as a young girl.

Because of my background, artichokes and I have always had a real easy relationship with one another in the kitchen. But, I know they are intimating to some. They require a little extra love, I get it. Whether you’re an artichoke pro or a total newbie, this braising recipe is one we should all have in our wheelhouse. It’s fast and delicious and surprisingly easy. Below are a few pro-tips to get started.

Stovetop Braised Artichokes with Garlic + Vegetable Broth | Easy, stovetop braised artichokes with lots of garlic and vegetable broth. Braised artichokes that are naturally vegan and gluten-free.

Stovetop Braised Artichokes with Garlic + Vegetable Broth | Easy, stovetop braised artichokes with lots of garlic and vegetable broth. Braised artichokes that are naturally vegan and gluten-free.

Stovetop Braised Artichokes with Garlic + Vegetable Broth | Easy, stovetop braised artichokes with lots of garlic and vegetable broth. Braised artichokes that are naturally vegan and gluten-free.

Pro-tip one. Pick a great artichoke.

A sign of a healthy, fresh choke is one with tightly-packed, bright green leaves. Something to keep in mind is that artichokes are heavily sprayed vegetables. If you can find and afford organic ones that’s best. If you can’t, no biggie, just give pro-tip four a little extra love.

Pro-tip two. Trim the artichoke.

Whether you are stuffing, steaming, grilling or braising you’ll need to trim your artichoke first. Place the artichoke on its side and slice the stem off so it has a flat bottom. Next cut the top quarter off completely so the top is flat and most of the sharp leaves have been taken off. Lastly take a pair of kitchen shears and trim the sharp ends off any leaves that didn’t make the top cut. Remove the first layer of leaves from around the base, and rub all freshly cut areas with a lemon to prevent it from turning brown.

Pro-tip three. Clean out the choke.

Depending on your cooking method this step is optional. What you are looking to remove is the tiny, hairy, prickly inner leaves, and the choke itself. If you cut the artichoke in half you will see a defined line that separates the choke from the heart. This artichoke image illustrates this beautifully.

Pro-tip four. Bath your beauties.

As I mentioned, artichokes are pretty dirty vegetables. Whether they’re heavily sprayed or organic, bugs, dirt and other debris can be trapped inside each leaf layer. I like to give my chokes a nice bath after I’ve trimmed them. Fill a bowl with cold water, and juice from two lemons. Submerge the artichokes in the water for at least five minutes and then rinse.

Stovetop Braised Artichokes with Garlic + Vegetable Broth | Easy, stovetop braised artichokes with lots of garlic and vegetable broth. Braised artichokes that are naturally vegan and gluten-free.

Stovetop Braised Artichokes with Garlic + Vegetable Broth | Easy, stovetop braised artichokes with lots of garlic and vegetable broth. Braised artichokes that are naturally vegan and gluten-free.

Stovetop Braised Artichokes with Garlic + Vegetable Broth | Easy, stovetop braised artichokes with lots of garlic and vegetable broth. Braised artichokes that are naturally vegan and gluten-free.

Stovetop Braised Artichokes with Garlic + Vegetable Broth | Easy, stovetop braised artichokes with lots of garlic and vegetable broth. Braised artichokes that are naturally vegan and gluten-free.

Stovetop Braised Artichokes with Garlic + Vegetable Broth

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Serves 4     adjust servings

This recipe is adapted from Mark Bittman via The New York Times.

Ingredients

  • 4 medium artichokes
  • 3 lemons {1 for cooking, 2 for bathing}
  • 3 tablespoons olive oil, plus more for serving
  • 8 cloves of garlic, halved
  • 2 - 3 cups vegetable broth
  • sea salt
  • black pepper
  • fresh parsley, chopped

Instructions

  1. Prepare the artichokes by trimming the tops, and leaves. Cutting out the chokes, and giving them a nice lemon bath. See story above for detailed instructions.
  2. Warm the olive oil over medium-low heat in a deep skillet. Place the artichokes cut side down and fry for five minutes or until they are browned. Sprinkle with salt and pepper.
  3. Add in the garlic and broth, it should come about halfway up the sides of the artichoke, use as much as you need to do so. Turn up the heat to medium-high and bring to a gentle boil. Turn the heat to medium-low, cover and simmer for 20 minutes. Be sure to check the artichokes every 5 minutes to make sure there is enough liquid in the pan, adding more broth as necessary.
  4. The artichokes will be done with you can easily slide a knife through their heart. Sprinkle with more salt and pepper if necessary, and transfer artichokes to serving platter.
  5. Raise the heat to high and add in juice from 1 lemon, and a splash more broth. Whisk until smooth. Serve the artichokes with a drizzle of the sauce, more olive oil and a sprinkle of parsley.
  6. To eat, pull off each mature leaf one by one. Scrape the meat from the bottom with your teeth and discard. Repeat until you reach the heart, and then devour that whole.
Stovetop Braised Artichokes with Garlic + Vegetable Broth | Easy, stovetop braised artichokes with lots of garlic and vegetable broth. Braised artichokes that are naturally vegan and gluten-free.

16 Responses to "Stovetop Braised Artichokes with Garlic + Vegetable Broth"

  1. Reply

    Libby

    April 14, 2016 at 12:10 PM

    I’ve only had artichokes out of a can and I’ve been too intimidated to try anything else. But these seem so easy. You made it sound perfectly do-able. I can’t wait to try it!

    • Reply

      Sherrie

      April 14, 2016 at 3:02 PM

      Libby this was my exact intention, to get artichoke-shy people like you to embrace a new {and delicious} challenge. I promise it is so much easier than it seems. Enjoy, xx!

  2. Reply

    Rachael

    April 15, 2016 at 2:43 AM

    Thanks for a great guide! I’ve always been intimidated by them too, but am now determined to give it a try.

    • Reply

      Sherrie

      April 18, 2016 at 5:33 PM

      You’re so welcome Rachel! I hope you do give it a go, I promise they are so easy to make, xx.

  3. Reply

    Amy | The Whole Food Rainbow

    April 16, 2016 at 3:01 PM

    Hey Sherrie, thanks so much for the tips. I usually see artichokes in the green-grocers that are purple tinged, is this an unhealthy artichoke? Yours look so fresh and green and wonderful. xx

    • Reply

      Sherrie

      April 18, 2016 at 5:32 PM

      Hi Amy, artichokes come in varying shades of greens and purples, depending on what variety of artichoke they are. Just as long as the leaves are vibrant, not dull or brown, any choke will do. I hope this helps!

  4. Reply

    Lily | Kale & Caramel

    April 18, 2016 at 9:47 PM

    I’m drooling. No, like actually. Drooling. I need these. Omg. NEED.

  5. Reply

    danielle // rooting the sun

    April 18, 2016 at 10:20 PM

    Sherrie – what truths you affectionately speak! Braised artichokes are a such a life changer. With the broth and garlic (the more the merrier for me), these are damn beautiful eats. xo

    • Reply

      Sherrie

      April 19, 2016 at 10:21 PM

      Gimme all the garlic please! I’m glad you agree :) xx

  6. Reply

    Heather @HeatherChristo

    April 19, 2016 at 10:52 AM

    Great tips! I can’t wait to try this dish. Pinned

  7. Reply

    amanda paa

    April 19, 2016 at 5:29 PM

    The next time I spot artichokes at Whole Foods, buying THEM! Gone be my intimidation after reading this post. Thank you for the thorough explanation! The broth that you braised them in sounds so delicious too.

    • Reply

      Sherrie

      April 19, 2016 at 10:22 PM

      Hot tip! Trader Joe’s {you have one, yes?} has them in stock often for like a quarter of the price. I can usually snag a pack of four for like $2.99, especially right now as they are in season.

  8. Reply

    Adrienne

    April 21, 2016 at 9:40 AM

    As a ‘goomba’, I was also raised on artichokes. Specifically, stuffed artichokes. Somehow, my stuffing never measured up to my moms. How do you make your stuffing?

  9. Reply

    Milijana

    September 28, 2016 at 2:24 PM

    Sherrie, I love your blog. It’s more than just lovely pictures. The recipes are great. This was my first time ever to make my own artichoke from scratch. This is just delicious, I’m amazed, yum! I have no idea how I came to find your blog but I’m so glad I did. Thank you so much for sharing the recipes but also simple way of explaining how to cook and prepare artichokes. All the best!

    • Reply

      Sherrie

      October 12, 2016 at 12:44 PM

      Hi Milijana! Thank you so much for your sweet message, it made my day. Keep reading, and cooking, I promise to do my best to deliver, xx.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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