March 20, 2018 11

Easy Braised Artichokes with Lemon + Macadamia Nut Oil

Super easy stovetop braised artichokes.
Easy Braised Artichokes with Lemon + Macadamia Nut Oil | Super easy stovetop braised artichokes summed in vegetable broth and dressed with fresh lemon juice and macadamia nut oil. Artichokes as an entree made easy. #artichokes #braisedartichokes

Artichokes.

We all really love to eat them.

But a lot of us are intimidated to cook them.

Until now.

These super easy braised artichokes everybody!

Cooking artichokes at home has never been easier.

Really, I mean it.

These 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 typical Mediterranean diet including a lot of pasta, grilled seasonal vegetables, and artichokes. I have been eating artichokes since I was a baby, and they were some of the first things I learned how to cook. These stuffed artichokes should definitely be tackled after you master this braised artichoke.

Because of my culinary upbringing artichokes and I have always had a real easy relationship. But, I know they’re really intimating to a lot of people. And rightfully so.  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.


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 or braising or otherwise you’ll need to trim your artichoke first. Place the artichoke on its side and slice off the stem so it has a flat bottom. Then peel off the layer of leaves around the base. Next cut off the top quarter, so the top is flat. Lastly take a pair of kitchen shears and trim the sharp points off each leaf.

PRO-TIP THREE.
Clean the artichoke.

Depending on your cooking method or desire this step is optional. But do this if you are looking to remove the choke itself, a tiny inner section of leaves and hairs. Cut the artichoke in half you will see a defined line that separates the choke from the heart. This artichoke image illustrates this beautifully. Take a small spoon and at the line press inwards and scoop out. The choke will come out with ease.

PRO-TIP FOUR.
Bath your beauty.

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 about five minutes and then rinse well.


This braised artichoke recipe is in partnership with Mountain Rose Herbs. I chose to finish the  artichokes with some fresh lemon juice because that flavor pairs beautifully with their organic Macadamia Nut Oil. Macadamia nut oil has a beautiful nutty, but not overpowering scent. And a light body which makes it a perfect finishing oil.

I completed the dish with a generous sprinkle of  Cyprus Flake Salt. Cyprus flake salt is the most beautiful salt I have ever seen. A true Mediterranean delight, known for its dazzling and distinctive pyramid shape, light texture and mild taste. I could {and will} put this on everything. If you want to up your cooking game you need this salt in your kitchen right now.

Easy Braised Artichokes with Lemon + Macadamia Nut Oil | Super easy stovetop braised artichokes summed in vegetable broth and dressed with fresh lemon juice and macadamia nut oil. Artichokes as an entree made easy. #artichokes #braisedartichokes

Easy Braised Artichokes with Lemon + Macadamia Nut Oil | Super easy stovetop braised artichokes summed in vegetable broth and dressed with fresh lemon juice and macadamia nut oil. Artichokes as an entree made easy. #artichokes #braisedartichokes

Easy Braised Artichokes with Lemon + Macadamia Nut Oil | Super easy stovetop braised artichokes summed in vegetable broth and dressed with fresh lemon juice and macadamia nut oil. Artichokes as an entree made easy. #artichokes #braisedartichokes

Easy Braised Artichokes with Lemon + Macadamia Nut Oil | Super easy stovetop braised artichokes summed in vegetable broth and dressed with fresh lemon juice and macadamia nut oil. Artichokes as an entree made easy. #artichokes #braisedartichokes

Easy Braised Artichokes with Lemon + Macadamia Nut Oil | Super easy stovetop braised artichokes summed in vegetable broth and dressed with fresh lemon juice and macadamia nut oil. Artichokes as an entree made easy. #artichokes #braisedartichokes

Easy Braised Artichokes with Lemon + Macadamia Nut Oil

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

These super easy stovetop braised artichokes are naturally gluten-free, vegan and keto-friendly.

MACROS: 8 grams net carbs, 17 grams of fat, 7 grams of fiber, 4 grams of protein

Ingredients

  • 4 medium artichokes
  • 3 lemons, divided
  • 2 tablespoons olive oil
  • 2 - 3 cups vegetable broth {see notes}
  • sea salt, to taste
  • black pepper, to taste
  • macadamia nut oil, for garnish
  • Cyprus flake salt, for garnish 
  • fresh parsley, for garnish

Directions

  1. Trim and clean the artichoke following pro-tips two and three. See story above for details.
  2. In a sauté pan warm the olive oil over medium heat. Place the artichokes cut side down and fry for five minutes or until they are browned. 
  3. Add in a pinch salt and pepper and 2 cups of broth {or more} it should come about halfway up the sides of the artichoke. Use as much broth as you need to.
  4. Turn the heat up to high and bring to a gentle boil. Then turn the heat to medium-low, cover and simmer for 20 minutes. Be sure to check the artichokes every 5 minutes or so to make sure there is enough liquid in the pan, adding more broth as necessary.
  5. The artichokes will be done with you can easily slide a knife through their heart. Transfer them to a plate and serve with a generous squeeze of juice from the remaining lemon, a drizzle of macadamia nut oil, flake salt and fresh parsley.
  6. To eat, pull off each leaf one by one and scrape the meat from the bottom with your teeth and discard. Repeat until you reach the heart, and then devour that whole.

Recipe Notes

You can use any broth you prefer in this recipe. Vegetable and the like. If you aren't using low-sodium, taste before adding any additional salt. 

This post is sponsored by Mountain Rose Herbs; all opinions are my own.

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11 Responses to "Easy Braised Artichokes with Lemon + Macadamia Nut Oil"

  1. Reply

    Gretchen

    March 21, 2018 at 11:37 AM

    Growing up my mother served artichokes often. We each got a whole artichoke to ourselves. To cook she simply boiled them for about 25 minutes in salted water then served with butter on the side. I know no other way to prepare them. So thank you so much for sharing this recipe! I am so delighted to have found it and cannot wait to make these.

    • Reply

      Sherrie

      March 25, 2018 at 6:57 PM

      Hi Gretchen – you’re welcome. When I was little, my mother stuffed them, but getting a whole artichoke to myself was the biggest treat ever. I can completely relate to that memory! I think you’ll see that braising these babies with infuse them with a lot more flavor.

  2. Reply

    Laura

    March 22, 2018 at 10:27 AM

    With the price of lemons close one dollar each, would soaking in vinegar water be a viable option?

    • Reply

      Sherrie

      March 25, 2018 at 6:58 PM

      Hi Laura – sure thing! Vinegar is a great natural cleaning solution. Just be sure to rinse them well.

  3. Reply

    Sarah @ Snixy Kitchen

    March 26, 2018 at 2:36 AM

    You’re singing to my heart! I grew up eating artichokes too but mostly just steamed – I need to try this version! Love love love.

  4. Reply

    Claudia | The Brick Kitchen

    March 26, 2018 at 5:05 AM

    Ah I have to admit that I’ve never cooked artichokes! They’re not around much in NZ and I didn’t grow up eating them. I feel a bit like I’ve been missing out though so your tips are going to come in very handy the next time I spot artichokes at the shops. I’ve got a bit of catching up to do!

  5. Reply

    Christiann Koepke

    March 26, 2018 at 10:56 AM

    OH yum. And – omg, I NEED that oil!

    • Reply

      Sherrie

      March 26, 2018 at 12:14 PM

      Yes – everyone needs that oil. It is the best.

  6. Reply

    Ruby

    March 27, 2018 at 12:31 PM

    I am definitely in that camp of loving to eat artichokes and being way too intimidated/confused to ever have tried cooking them! I am in love with the beautiful simplicity of this recipe, and with your gorgeous photos to pair. Those process shots are incredible.

  7. Reply

    Karen

    March 27, 2018 at 2:41 PM

    Love these. Yes, artichokes were always on the Sunday table. My grandmother cooked them – all freaking day – so the first time I went to cook them as an adult I thought they were a project, lol. I never pass on the giant stuffed artichokes (with tons of cheesy breadcrumbs drenched in butter and olive oil) in the old school Italian restaurants where I grew up.

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.