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Active Time
1 hr
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Total Time
2 hr
As a harbinger of spring, artichokes have a special place on the Passover table and in our hearts. One of Roberts's favorite ways to enjoy them is this elegant Roman preparation. (Rome is home to the oldest Jewish community in the Western worldthe first Jews arrived in 161 b.c.e. as ambassadors from Judah Maccabee in Jerusalem.) The trimmed artichokes are braised in a lemony broth zinging with garlic and mint, which is later reduced to a satiny sauce.
Ingredients
Makes 8 (first course) servings
Step 1
Squeeze 2 lemon halves into a large bowl of cold water.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Trim remaining artichokes in same manner.
Step 6
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.
Step 7
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.
Step 8
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:
Step 9
Yarden Galilee
Cabernet Sauvignon '05
Artichokes can be braised 1 day ahead and chilled in reduced cooking liquid. Serve at room temperature or reheat over low heat until warm.
Leave a Review
Reviews (5)
Back to TopI love artichokes but this is a little more complicated then it needs to be. Also there is nothing in the liquid to emulsify.
shemesh511
Washington, DC
5/1/2012
Used a non-reactive pan and really fresh organic artichokes, plus a combination of lemons and limes to get the level of tartness I enjoy. The resulting artichokes were beautiful but bitter. Could it be the crop? I've never encountered such bitterness in artichokes.
dspedal
Dallas, TX
3/20/2010
Somewhat underwhelmed with this recipe. The mint and lemon did mildly flavor the chokes, but it wasn't anything impressive.
msmaileann
san diego
3/2/2010
It always seems that artichokes never taste as good at home as I expect them to be, but this recipe proved to be bright and flavorful. If you like lemon, you'll love the reduction!
melbatoasty
Philadelphia
8/23/2009
If this was easier to make, I'd give it 4 forks because it's flavorful, beautiful, fresh, healthy and wonderful both hot and cold. I made it 3 days ahead and kept it in the fridge marinated. I warmed it in the oven, covered and served it as the main vegetable with the Gourmet, April 2009 Cornish Hens. It was perfect.. The only problem is cleaning 8 jumbo artichokes is time consuming and rough on your thumbs! I'd eat them in a heartbeat but not looking forward to cleaning them again, though I would.
randeebin
Belvedere, CA
4/9/2009
