Braised Artichokes with Capers and Parsley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 cups water |
6 tablespoons fresh lemon juice, divided |
4 large artichokes (about 1 pound each) |
1 tablespoon olive oil |
1/4 cup sliced shallots |
4 garlic cloves, minced |
2 cups dry white wine |
1 tablespoon capers |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 cup chopped fresh parsley |
Directions:
1. Combine water and 2 tablespoons juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom. Remove fuzzy thistle from bottom with a spoon; discard. Cut artichoke into quarters lengthwise. Place artichoke quarters in lemon water. Repeat procedure with remaining artichokes. Drain.
2. Heat oil in a large Dutch oven over medium-high heat. Add shallots; sauté2 minutes. Add garlic; sauté seconds. Add artichoke quarters. Reduce heat; cook 5 minutes, stirring frequently. Add 1/4 cup lemon juice, wine, capers, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 15 minutes. Stir in parsley.
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