Quick Braised Artichokes

1. 1

   Cut each artichoke lengthwise into quarters through the stem.

2. 2

   Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately squeeze the juice from one of the lemon halves over all artichokes to prevent them from discoloring.

3. 3

   Place all the ingredients, including the remaining lemon half, in a large saucepan; fill with enough cold water to cover the artichokes.

4. 4

   Cover the pan, and bring the water to a simmer over high heat.

5. 5

   Reduce heat to medium-low; cook just until the artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes.

6. 6

   Remove from heat, and let the artichokes sit in the cooking liquid until ready to serve, up to 10 minutes.

7. 7

   Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.

No additional tips available.