Braised Artichokes is an easy recipe that results in the most tender and flavorful artichokes we’ve ever had! Simple to prepare and so fresh, these are the perfect recipe for any time of year, but we love them especially during the holidays.

The first step in preparing these delicious Braised Artichokes is to trim them. This only takes a few minutes and after your first one, you will be a pro!

Quality Artichokes are a Must

This post is sponsored by Ocean Mist Farms, which is perfect because they are known for their Gold Standard of Artichokes! Ocean Mist Farms Artichokes are grown in 2 different regions in California (Castroville and Coachella), which strategically supplies the best quality of artichokes year round, to consumers all over North America. Click here to find them at your local grocer!

How to Trim a Fresh Artichoke:

Step 1 : Fill a large bowl with water, and squeeze half a lemon into it. Artichokes are quick to brown so this step will slow down the oxidization process and clean them at the same time.
Step 2: Remove the exterior bottom hard leaves. Remove enough leaves until you come to unscarred, and tender leaves.
Step 3: Trim the stem. Cut the bottom of the stem leaving about two inches. Peel with a paring knife.
Step 4: Cut about one inch off the top of the artichoke to expose all the inner leaves.
Step 5: Using scissors trim any pointy leaves remaining.

how to trim an artichoke — Trim the stem and remove the tough bottom leaves

Cut about 1 inch off the top of the artichoke

how to clean an artichoke — scrape the choke out with a spoon

Step 6 – Slice in half. Using a spoon remove the fuzzy part of the artichoke also referred to as the ‘choke’ (be sure to get all of the hairs, they are not for eating). Toss the prepared artichoke in the bowl of lemon juice/water while you heat the pan.

How to Braise Artichokes:

Braising is a combination cooking method. It combines dry heat (browning) with wet heat (steaming) and yields a restaurant quality flavor. We specifically love it as a method for cooking artichokes, plus the braising sauce infuses the artichoke leaves, giving a high end, deep rich taste.

Heat a large dutch oven or skillet over medium high heat. Add butter and olive oil.
- PRO TIP: The olive oil helps the butter not to burn in higher temperatures.
Remove the artichokes from the lemon water bowl, and pat dry with a paper towel.
- Don’t skip drying the artichokes. This helps sear them, and thus develop deep flavor!
Place cut side down in the hot pan with the butter and olive oil. Don’t touch! Allow to brown for 3-4 minutes before checking. When they have reached the desired color, remove to a platter.

Add an additional tablespoon of butter and olive oil. Saute the onions and garlic until soft. Add the white wine, broth & lemon juice and bring to a simmer. Allow to reduce by half, about 5 minutes.
Add the artichokes seam side down and one large sprig of rosemary.
Cover and simmer for about 15-20 minutes or until fork tender. Serve with melted garlic butter if desired.

We hope you love this Braised Artichoke recipe as much as we did!

Here are a few other easy appetizer recipes you might enjoy! –

Apple Cheddar Crostini – when you need something elegant in a hurry!
How to make a Butter Board – this is the new popular recipe this year!
Mini Quiche in Won Ton wrapper – the wrapper does all the work in this easy recipe.
Honey Roasted Pecans and Rosemary – the one my friends ask for every year.

Let’s Eat!

Kathi and Rachel

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

Hey and check out our new YouTube Channel!