Serves8 (first course or side dish)
- Active time:1 hr
- Start to finish:1 1/4 hr
November 2008
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.
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1
lemon, halved
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8
medium artichokes
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3
small shallots, sliced into thin rings
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1
carrot, finely chopped
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3
garlic cloves, thinly sliced
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1/4
teaspoon
fennel seeds
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1/4
teaspoon
coriander seeds
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1/2
cup
extra-virgin olive oil, divided
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1 1/2
cups
water
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3
strips lemon zest (see Cooking Tips)
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1/4
cup
fresh lemon juice, divided
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2
tablespoons
coarsely chopped flat-leaf parsley
Trim artichokes into hearts:
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Add lemon halves to a large bowl of cold water, squeezing to release juice.
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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.
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Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
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Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4- to 5-qt heavy pot (pot should be wide enough to hold 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 artichokes in pot and season with 1 tsp salt and 1/4 tsp pepper. Cover 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.
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Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
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Heat 2 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining Tbsp lemon juice and remaining 2 Tbsp oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.
Cooks’ note: Artichokes can be braised 1 day ahead and chilled in cooking liquid. Reheat to warm before proceeding.