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Braised Artichoke Hearts With Vegetables

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“A lovely lemony vegetable salad that is easy to prepare with trimmed, fresh artichoke hearts. From Food & Wine, May 2005. For making ahead of time, the artichokes can be refrigerated for up to 2 days.”
1hr 25mins

Ingredients Nutrition


  1. Fill a medium bowl with water and squeeze the lemon half into it.
  2. Working with 1 artichoke at a time, snap off the dark outer leaves until you reach the yellow leaves.
  3. Cut off the top two-thirds of the leaves, leaving 1 1/2 inches at the base.
  4. Cut off the stem and peel the artichoke bottom, then scoop out the hairy choke with a melon baller or a teaspoon.
  5. Add the artichoke bottom to the bowl of water.
  6. Repeat with the remaining 3 artichokes.
  7. Scatter the diced carrot in a large saucepan and arrange the artichoke bottoms on top.
  8. Scatter the potato and peas around the artichokes and nestle the onion in the center.
  9. In a small bowl, whisk the olive oil with the flour, sugar and 1 tablespoon of the lemon juice.
  10. Stir in 1/4 cup of water and season with salt and pepper- Pour the mixture over the artichokes.
  11. Cover with a moistened piece of parchment paper and bring to a boil- Reduce the heat to moderately low and cook the vegetables until tender, about 1 hour.
  12. Check occasionally and add a few tablespoons of water as necessary if the vegetables begin to look dry.
  13. Transfer the artichoke bottoms to a smaller platter.
  14. Stir the dill and the remaining 1/2 tablespoon lemon juice into the vegetables in the pan and spoon them over the artichokes.
  15. Serve warm or at room temperature.

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