Lemon Mint Braised Artichokes Recipes

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LEMON BRAISED ARTICHOKES



Lemon Braised Artichokes image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 1/2 cup each water and white wine, two 9-ounce packages frozen artichoke hearts, 3 wide strips lemon zest and 2 tablespoons each lemon juice and olive oil to a simmer in a large skillet; season with salt and pepper. Cover and cook, stirring halfway through, until the artichokes are tender, about 10 minutes. Uncover and add 2 minced garlic cloves and 2 tablespoons each olive oil and chopped parsley and mint. Cook, stirring, until the garlic softens, 1 to 2 more minutes.

LEMON MINT BRAISED ARTICHOKES



Lemon Mint Braised Artichokes image

Provided by Melissa Roberts

Categories     Appetizer     Braise     Passover     Vegetarian     Lemon     Mint     Artichoke     Spring     Healthy     Kosher     Vegan     Kosher for Passover     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (first course) servings

Number Of Ingredients 7

2 lemons, halved
8 large artichokes with long stems
1/4 cup fresh lemon juice
3 cups water
1/3 cup extra-virgin olive oil
5 tablespoons chopped mint, divided
3 garlic cloves, minced

Steps:

  • Squeeze 2 lemon halves into a large bowl of cold water.
  • 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 of leaves in same manner until you reach pale yellow leaves.
  • Cut off remaining leaves 1/2 inch above top of artichoke base using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Trim dark green fibrous parts from base and side of artichoke.
  • Trim a thin slice from stem end, then trim side of stem down to pale green inner core. Rub cut surfaces with lemon halves, then put artichokes in lemon water.
  • Trim remaining artichokes in same manner.
  • Combine lemon juice, water (3 cups), oil, 3 tablespoons mint, garlic, and 1 teaspoon salt in a 4-to 5-quarts heavy pot (wide enough to hold artichokes in 1 layer with stems pointing upward) and bring to a simmer.
  • Stand artichokes, stem ends up, in liquid and cover with a round of parchment paper. Simmer, covered with parchment and lid, until just tender when artichoke bottom is pierced with a knife, 25 to 30 minutes.
  • Transfer artichokes with a slotted spoon to a shallow serving dish. Boil cooking liquid until reduced to about 1/2 cup, about 20 minutes. During last 2 minutes of boiling, whisk liquid until it emulsifies. Pour over artichokes and sprinkle with remaining 2 tablespoons mint.
  • What to drink:
  • Yarden Galilee Cabernet Sauvignon '05

LEMON BRAISED ARTICHOKES



Lemon Braised Artichokes image

Provided by Cat Cora

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

6 artichokes hearts, cleaned and quartered (24 count)
1 cup lemon juice
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped thyme
1 tablespoon minced garlic
4 ounces white wine
2 cups extra-virgin olive oil
Chopped parsley, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Mix the artichokes and all other ingredients except chopped parsley into a medium bowl. Toss together and put into a Dutch oven. Bring to a boil on top of the stove, cover with aluminum foil and place in the oven. Cook until soft, about 1 hour. Serve sprinkled with parsley.
  • Note: The artichokes will keep for up to 3 weeks, refrigerated, in the cooking liquid.

BRAISED ARTICHOKES WITH TOMATOES AND MINT



Braised Artichokes with Tomatoes and Mint image

These flavor-packed artichokes-infused with garlic, anchovies, and tomatoes-get a bit of fresh relief from fragrant mint.

Provided by Rita Sodi

Categories     Bon Appétit     Side     Spring     Artichoke     Tomato     Lemon     Anchovy     Vegan     Vegetarian     Wheat/Gluten-Free

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, preferably Italian San Marzano, drained
1 1/2 cups dry white wine
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt, plus more
1 cup olive oil, divided
12 salt-packed anchovy fillets, rinsed, patted dry
8 garlic cloves
1 cup (lightly packed) mint leaves
6 medium artichokes
2 lemons, halved

Steps:

  • Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp. salt, 1/2 cup oil, and 2 cups water; set aside.
  • Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining 1/2 cup oil; process until a coarse paste forms. Set pesto aside.
  • Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves). Using a serrated knife, cut off top 1" of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning. Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.
  • Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55-65 minutes. Transfer artichokes to a platter and tent with foil to keep warm.
  • Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10-15 minutes. Taste and season with more salt if needed. Spoon over artichokes.

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