Ingredients Jump to Instructions ↓

  1. 4 medium globe artichoke s

  2. 1 tbsp olive oil

  3. 2 cloves garlic , minced

  4. 1 tsp whole black peppercorn s

  5. 1 cup low sodium chicken broth Juice of

  6. 1 lemon

  7. 1/4 tsp salt

Instructions Jump to Ingredients ↑

  1. Cut each artichoke in half lengthwise, and trim the stem to 1 inch or less. With a spoon, remove the choke and centermost leaves, then cut off the spiny parts of the leaves with a sharp knife or scissors. Remove the outermost layer of leaves. Submerge the artichoke halves in water until you are ready to cook them. Add the olive oil to a very large ovenproof skillet with lid and heat to medium-high. Place the artichoke halves in a single layer, cut side down, onto the skillet. Cook until beginning to brown, about 5-7 minutes. Meanwhile, in a bowl or measuring cup, combine the remaining ingredients. Pour mixture over the browned artichokes, cover the pan, and immediately place in a 375 degree oven. Cook the artichokes for 25-35 minutes, until they are very tender.


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