Braised Artichoke Hearts With Vegetables Recipe

Name: Braised Artichoke Hearts With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water; 12 lemon; 1 ½ tablespoons fresh lemon juice; 4 large artichokes; 1 carrot, cut into 1/4 inch dice; 1 medium yukon gold potato, peeled and cut into 1/4 inch dice; ¾ cup frozen baby peas; 12 small onion, peeled; ¼ cup extra virgin olive oil; 1 teaspoon all-purpose flour; 1 pinch sugar; salt & freshly ground black pepper; 2 tablespoons finely chopped dill

Servings: persons

water
12 lemon
1 ½ tablespoons fresh lemon juice
4 large artichokes
1 carrot, cut into 1/4 inch dice
1 medium yukon gold potato, peeled and cut into 1/4 inch dice
¾ cup frozen baby peas
12 small onion, peeled
¼ cup extra virgin olive oil
1 teaspoon all-purpose flour
1 pinch sugar
salt & freshly ground black pepper
2 tablespoons finely chopped dill

1
Fill a medium bowl with water and squeeze the lemon half into it.
2
Working with 1 artichoke at a time, snap off the dark outer leaves until you reach the yellow leaves.
3
Cut off the top two-thirds of the leaves, leaving 1 1/2 inches at the base.
4
Cut off the stem and peel the artichoke bottom, then scoop out the hairy choke with a melon baller or a teaspoon.
5
Add the artichoke bottom to the bowl of water.
6
Repeat with the remaining 3 artichokes.
7
Scatter the diced carrot in a large saucepan and arrange the artichoke bottoms on top.
8
Scatter the potato and peas around the artichokes and nestle the onion in the center.
9
In a small bowl, whisk the olive oil with the flour, sugar and 1 tablespoon of the lemon juice.
10
Stir in 1/4 cup of water and season with salt and pepper- Pour the mixture over the artichokes.
11
Cover with a moistened piece of parchment paper and bring to a boil- Reduce the heat to moderately low and cook the vegetables until tender, about 1 hour.
12
Check occasionally and add a few tablespoons of water as necessary if the vegetables begin to look dry.
13
Transfer the artichoke bottoms to a smaller platter.
14
Stir the dill and the remaining 1/2 tablespoon lemon juice into the vegetables in the pan and spoon them over the artichokes.
15
Serve warm or at room temperature.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: water, 12 lemon, 1 ½ tablespoons fresh lemon juice, 4 large artichokes, and more.

Yes, Braised Artichoke Hearts With Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Artichoke Hearts With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions