Braised Artichoke Hearts with Parsley

1. 1

   Squeeze the lemon juice into a medium bowl of water.

2. 2

   Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem.

3. 3

   Using a sharp knife, cut off the top two-thirds of the artichoke leaves.

4. 4

   Peel the base and the stem.

5. 5

   Using a spoon or a melon baller, scoop out the furry choke.

6. 6

   Rub the artichoke heart with a lemon half and add it to the bowl of acidulated water.

7. 7

   Repeat with the remaining artichokes and drop the lemon halves in the water.

8. 8

   Heat the olive oil in a medium saucepan.

9. 9

   Add the onion and cook over moderate heat until softened, about 4 minutes.

10. 10

    Drain and quarter the artichokes; add them to the pan.

11. 11

    Season with salt and cook, stirring, for 2 minutes.

12. 12

    Stir in 1 tablespoon of the parsley, add the water and bring to a boil.

13. 13

    Reduce the heat to moderately low and simmer until the artichokes are tender and most of the water has evaporated, 25 minutes.

14. 14

    Transfer the artichokes and their cooking liquid to a bowl; season with salt.

15. 15

    Sprinkle with the remaining tablespoon of parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.