Braised Artichokes

Braised Artichokes

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Servings: 4
Calories: 254


  • 8 very young tender globe artichokes
  • 1 lemon
  • 1/4 chicken stock cube
  • 1 large clove garlic peeled
  • 1 tbsp chopped parsley
  • 4 tbsp extra-virgin olive oil
  • salt and pepper


  • Prepare the artichokes, removing the outer leaves and chopping the top third off the remaining, tender heart; trim the stems to about 2 in (5 cm) in length and use a potato peeler to peel off the tough outer layer.
  • The artichokes most suitable for use are the very tender varieties; if you grow your own Breton variety, use side buds, trimmed off to let the main bud develop; they will not be old enough to have developed a choke.
  • Rinse them inside and out. As each one is cut, peeled and trimmed, drop it into a large bowl of water that has been acidulated with the lemon juice.
  • Drain the artichokes, place them in one layer, turned upside down in a saucepan that is just wide enough to accommodate them all.
  • Add 10 fl oz (300 ml) water, the oil, the crumbled stock cube, garlic, parsley and the pieces of stalk you have trimmed off, also peeled. Add a very small pinch of salt and some freshly ground pepper.
  • Bring to the boil over a moderate heat, cover tightly and turn down the heat to low; simmer gently for 15 minutes or until the artichokes are tender and the liquid has reduced considerably.
Calories: 254 kcal
Carbohydrates: 30 g
Protein: 9 g
Fat: 15g
Saturated Fat: 2 g
Cholesterol: 1 mg
Sodium: 302 mg
Potassium: 994 mg
Fiber: 15 g
Sugar: 3 g
Vitamin A: 124 IU
Vitamin C: 46 mg
Calcium: 123 mg
Iron: 4 mg
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