In Sicilian kitchens, artichokes are a beloved ingredient, especially during their peak season. This lemon-scented version (carciofi al limone) is both light and flavorful, letting the artichokes shine while enhancing them with citrus, herbs and a touch of garlic. It’s a celebration of natural flavors and rustic tradition.
Lemon Braised Artichokes (Carciofi al Limone)
Ingredients
- 4 fresh artichokes
- Juice of 2 lemons (plus more to taste)
- 2–3 cloves of garlic
- A handful of fresh parsley, chopped
- Extra virgin olive oil
- Salt and black pepper, to taste
- Water, as needed
- Grated lemon zest (for garnish)
Instructions
- Clean the artichokes by removing the outer tough leaves and trimming the stems. Cut them into wedges and soak them in lemon juice for about 20–30 minutes to prevent browning and to flavor them.
- In a wide pan, heat a generous drizzle of olive oil and sauté the garlic with chopped parsley, salt and pepper. Let the garlic turn golden, then remove it from the pan.
- Drain the artichokes and add them to the pan. Stir to coat in the flavored oil and cook for a couple of minutes.
- Add just enough water to cover the bottom of the pan. Cover and simmer on low heat until the artichokes are tender and the liquid has reduced (about 15–20 minutes, depending on size).
- Once cooked, add a splash of fresh lemon juice to brighten the flavor even more.
- Plate and sprinkle with freshly grated lemon zest. Serve warm or at room temperature.
Grandma & Aunties’ Kitchen Wisdom:
«Don’t throw out the stems! Just peel them and cook them along with the hearts — never waste the tasty parts!»
