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Ingredients
- 4medium artichokes
- 4tablespoons butter (½ stick)
- 1cup chicken stock, or more as needed
- Salt
- freshly ground pepper
- Zest and juice of 1 lemon
Nutritional analysis per serving (4 servings)
191 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 6 grams protein; 520 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
- Step 2
Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
- Step 3
Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.
Private Notes
Comments
Successful dish. The best artichokes I have made, after years of just steaming whole, this is way more interesting. I used water instead of chicken stock with one fresh bay leaf. I forgot to remove the chokes and did so after the artichokes were cooked, which made it very easy to remove. The lemon zest and juice with extra butter makes a luscious sauce!
This is my new favorite way to make whole artichokes. It's easy, and the sauce is great, although I stirred in some mayo to mine, which made it extra delicious!
add 1 tbsp minced of your best garlic and sauté 1 minute before adding chicken stock reduce lemon juice to 1 tsp WOW!
This was the BEST artichoke I think I have ever eaten. My daughter who doesn't usually like artichokes said she wants to have them again. THANKS Mark!
A Mark Bittman recipe plus overall 5 Star Reviews convinced me to try this - and unfortunately I was sorry. Worried about the stock overwhelming the artichoke flavor as (only) one commenter said, I used water/stock 3/1. Totally edible we agreed - they just didn’t taste like artichokes. I was sorry I went to the trouble and wasted my artichokes. Next time just a little water, olive oil and lemon slice as usual in a closed pot. Only MB recipe I haven’t loved.
Absolutely delicious! I sautéed garlic with the butter in the beginning and added thyme stems for flavor. After artichokes were done I strained the sauce and added the additional 1 cup of butter and lemon juice and zest and reduced! Oh and I used vegetable stock for the liquid. Really wonderful!