I have often wondered how someone originally figured out how to cook artichokes. The artichokes in this recipe will absorb the flavors of the lemon, coriander and fennel seeds. You know that I am all about anything that I can do ahead so I am not so rushed anytime I am having guests. The artichokes in this recipe can be braised 1 day ahead and chilled in the cooking liquid, then reheated to a warm temperature and finished off.
1 lemon halved
8 medium artichokes
3 small shallots, sliced into small rings
1 carrot, finely chopped
3 garlic cloves thinly sliced
1/4 tsp fennel seeds
1/4 tsp coriander seeds
1/2 cup extra virgin olive oil
1 1/2 cups water
zest of half of a lemon
1/4 cup fresh lemon juice
2 tbsp chopped flat leaf parsley
- Trim the Artichokes into hearts. Add lemon halves to a large bowl of cold water, squeezing to release juice.
- Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
- Cut remaining leaves flush with top of the artichoke
bottom using a sharp knife. Trim dark green fibrous parts from base and sides of the artichoke. - Peel sides of stem down to pale inner core. Put in the lemon water while preparing the remaining artichokes.
- Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 5-qt heavy pot (pot should be wide enough to hold the artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 Tbsp lemon juice and bring to a simmer. Stand the artichokes in pot and season with 1 tsp salt and 1/4 tsp pepper. Cover the artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
- Transfer the artichokes to a dish and reserve cooking liquid. When the artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
- Heat 2 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of the artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add the reserved cooking liquid to skillet along with the remaining Tbsp lemon juice and the remaining 2 Tbsp oil. Boil vigorously 3 minutes, then stir in parsley and pour over the artichokes. Serve warm or at room temperature.
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