Braised Baby Artichokes with Red Peppers and Garlic

Name: Braised Baby Artichokes with Red Peppers and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole lemons; 2 1/2 pounds baby artichokes; 2 tablespoons olive oil; 8 green onions, chopped; 2 large red bell peppers, diced; 4 large garlic cloves, minced; 1 cup (or more) water; 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh thyme; 1 large bay leaf; 2 teaspoons finely grated lemon peel; 2 tablespoons chopped fresh parsley

Servings: persons

2 whole lemons
2 1/2 pounds baby artichokes
2 tablespoons olive oil
8 green onions, chopped
2 large red bell peppers, diced
4 large garlic cloves, minced
1 cup (or more) water
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme
1 large bay leaf
2 teaspoons finely grated lemon peel
2 tablespoons chopped fresh parsley

1
Cut 1 lemon in half.
2
Squeeze juice into bowl of cold water; add lemon halves.
3
Quarter second lemon.
4
Working with 1 artichoke at a time, trim off tough outer leaves (about 3 layers).
5
Cut off 3/4 inch of top; cut off stem.
6
Cut artichoke in half lengthwise; rub all cut surfaces with lemon quarter to prevent discoloration.
7
Scoop out any choke from center.
8
Drop artichoke halves into lemon water.
9
Heat oil in large skillet over medium heat.
10
Add green onions.
11
Saute until tender, about 5 minutes.
12
Add bell peppers.
13
Saute until peppers soften, about 3 minutes.
14
Add garlic; stir 2 minutes.
15
Drain artichokes and add to skillet.
16
Add 1 cup water, 2 tablespoons lemon juice, thyme, bay leaf, and lemon peel.
17
Sprinkle with salt and pepper; bring to simmer.
18
Cover and simmer until artichokes are tender, adding more water by 1/4 cupfuls if mixture is dry and stirring occasionally, about 20 minutes.
19
(Can be made 1 day ahead.
20
Cover and chill.
21
Rewarm, covered, over low heat, adding more water if dry.)
22
Mix in parsley; season with salt and pepper.

335

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 whole lemons, 2 1/2 pounds baby artichokes, 2 tablespoons olive oil, 8 green onions, chopped, and more.

Yes, Braised Baby Artichokes with Red Peppers and Garlic 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!