Olive Oil-Braised Artichokes And Soffrito Recipe

Name: Olive Oil-Braised Artichokes And Soffrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lemons, divided; 1 gallon water; 18 to 24 baby artichokes; 2 cups extra-virgin olive oil; 1 fennel bulb, finely chopped; 1 onion, finely chopped; 1 rib celery, finely chopped; 1 carrot, finely chopped; 1 sprig fresh rosemary; 1 bay leaf; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper

Servings: persons

3 lemons, divided
1 gallon water
18 to 24 baby artichokes
2 cups extra-virgin olive oil
1 fennel bulb, finely chopped
1 onion, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
1 sprig fresh rosemary
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

1
Cut 2 lemons in half; squeeze juice into water, and drop lemons in water. Peel tough outside leaves from artichokes. Cut off stem ends; trim about 1/2 inch from each top. Cut trimmed artichokes in half lengthwise; immediately place in prepared water.
2
Heat olive oil in a large nonreactive pot over medium-low heat. Stir in fennel and next 5 ingredients. Slice remaining lemon, remove seeds, and place in fennel mixture. Stir in salt and pepper. Cover and cook 15 minutes.
3
Drain artichokes, and add to fennel mixture. Cover and cook, stirring frequently, for 30 minutes or until artichokes are tender. Remove bay leaf. Season to taste with salt and pepper. Serve with a slotted spoon.

1109

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 lemons, divided, 1 gallon water, 18 to 24 baby artichokes, 2 cups extra-virgin olive oil, and more.

Yes, Olive Oil-Braised Artichokes And Soffrito 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.

Olive Oil-Braised Artichokes And Soffrito

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