Braised Artichokes

1. 1

   Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.

2. 2

   Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat.

3. 3

   When it melts and foam subsides, add artichokes, cut side down.

4. 4

   Cook until lightly browned, about 5 minutes.

5. 5

   Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low.

6. 6

   Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary.

7. 7

   Sprinkle with salt and pepper, and transfer artichokes to serving platter.

8. 8

   Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce.

9. 9

   Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning.

10. 10

    Serve artichokes drizzled with sauce.

No additional tips available.