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Lemony Wine-Braised Artichokes

Lemony Wine-Braised Artichokes

By Rose HattabaughDecember 10, 2021

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Preparing fresh artichokes requires time and patience, so to keep this stovetop braise quick and easy, we use frozen artichoke hearts. They simmer in white wine infused with aromatics and a little chicken broth, with a few strips of lemon zest to provide citrusy essential oils. Lemon juice and butter added at the very end round out and brighten the dish. A Y-style vegetable peeler is the best tool for removing zest in strips from the fruit, but try to take only the yellow peel, as the white pith underneath is bitter. Serve with warm, crusty bread.

Tip

Don’t use canned or marinated artichoke hearts for this recipe. Frozen artichokes have a fresher, cleaner flavor that’s a better partner for the butter, wine and lemon.

Ingredients
  • 3

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1

    tablespoon extra-virgin olive oil

  • 2

    medium carrots, peeled, halved lengthwise and cut crosswise into ¼-inch pieces

  • 1

    medium yellow onion, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, minced

  • 1

    cup dry white wine

  • 12

    ounce bag frozen artichoke hearts, thawed, quartered if whole

  • 3

    3-inch strips lemon zest, plus 2 tablespoons lemon juice

  • 1

    cup low-sodium chicken broth

  • ½

    cup lightly packed fresh flat-leaf parsley OR mint, finely chopped

Step 1

In a 12-inch skillet over medium, heat 1 tablespoon of butter and the oil until the butter melts. Add the carrots, onion and ½ teaspoon each salt and pepper, then cook, stirring occasionally, until the onion is translucent, 3 to 5 minutes.

Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the wine, bring to a simmer and cook, scraping up any browned bits, until the liquid is reduced by about half, 2 to 4 minutes.

Step 2

Stir in the artichokes, lemon zest and broth. Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until the carrots are tender and the liquid is slightly reduced, 4 to 5 minutes.

Step 3

Remove and discard the lemon zest. Off heat, stir in the remaining 2 tablespoons butter until melted, then stir in the lemon juice and parsley. Taste and season with salt and pepper.

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