Easy Braised Artichokes with Lemon + Macadamia Nut Oil

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 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


  • Trim and clean the artichoke following pro-tips two and three. See story above for details.
  • 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. 
  • 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.
  • 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.
  • 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.
  • 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.


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.