Braised Artichokes with Orange and Lemongrass

Adapted from food52.com

INGREDIENTS
2–4 artichokes
Olive oil
2 large cloves of garlic, smashed and thinly sliced
2 sprigs fresh rosemary or thyme (optional)
Juice of 2–3 oranges
1 lemon
1 piece lemongrass, washed and chopped into large inch-long sections
1 pinch salt

PREPARATION

  • Fill half of a large bowl with cold water and add juice of one lemon.
  • Place pre-rinsed artichokes in the bowl, and rotate to coat all surfaces in lemon water.
  • Trim each artichoke down by removing all leaves until you reach the tender, light-colored leaves at the very center.
  • With a sharp paring knife, slice off the top 2/3 of the center leaves, and trim off the tip of the stem (which is an extension of the heart and delicious!) and any remaining dark green material on the stem or base.
  • Cut artichoke hearts in half lengthwise, and scoop out the hairy fibers in the center with a grapefruit spoon or tip of a teaspoon.
  • Put trimmed hearts in lemon water.Place a lidded skillet on medium heat, and add just enough olive oil to lightly coat the bottom.
  • Add garlic and sauté until it just starts to brown, then lower heat to a simmer. Add herb sprigs if using.
  • Drain artichokes well (reserving lemon water) and place in skillet, cut-side-down.
  • Add orange juice, and simmer for 15 minutes.
  • Next, add lemongrass pieces and a half-cup of the lemon water.
  • Cover skillet and simmer for another 20 minutes, turning artichokes once halfway through.
  • Check for doneness by removing an outer leaf and tasting it. If it is soft and easy to eat, the artichokes are done.
  •  If not, continue cooking until tender, adding a little more lemon water if needed.
  • Remove lemongrass, and serve over rice with some braising liquid.

Serves 1–2 as a side dish. Prep time, 10 minutes; cook time, 35–45 minutes.

Share this post

Magazine Search

Recent Recipes articles:

How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Adapted from food.com
January 29, 2014
Adapted from marthastewart.com
January 29, 2014
January 29, 2014
Recipe from Bon Appétit, January 2006
January 18, 2014

More recent articles:

Food:
Fruit is a colorful and sweet addition to your holiday table
December 2, 2014
How to have fun, but not too much
December 2, 2014
Fitness hoops are a great workout—and a fun DIY gift project
December 2, 2014
New study shows people who eat more fruit and veggies are happier
November 19, 2014
Wash your hands!
October 29, 2014
How to hold the scale steady during the holidays
October 29, 2014
Food:
Adventures of a self-taught home cook
October 29, 2014
How to throw your company’s annual shindig without losing your mind
October 27, 2014

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.