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Braised Baby Artichokes with Anchovy Caper Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Baby Artichokes are braised in a stock seasoned with lemon, garlic, white wine and herbs. The artichokes are finished with a sauce made with a reduction of the braising liquid, anchovies and capers. There is just enough of the anchovy flavor to compliment the artichokes.  

Delicious first course meal, appetizer or vegetable side dish. 

Course: Appetizer, First Course, Vegetable Side Dish
Cuisine: Mediterranean
Servings: 8 servings
Author: Ginger
Ingredients
Braised Artichokes
  • 16 baby artichokes about 1 lb. 9 oz (729 g)
  • bowl full of water
  • 1 lemon
  • 2 TB extra virgin olive oil
  • 4 sage leaves
  • 1 bay leaf
  • 4 garlic cloves peeled and green germ removed
  • 1/2 tsp fennel seeds
  • 5 black pepper corns
  • 1/2 tsp Kosher salt
Anchovy Caper Sauce
  • Braising Liquid
  • 2 T TB extra virgin olive oil Or butter
  • 4 anchovy fillets
  • 1 tsp capers drained and rinsed
  • 1 TB white wine or vermouth (optional)
  • Salt and pepper to taste
  • garnish with chopped parsley or chives
Instructions
  1. Peel off three strips of lemon peel with a vegetable peeler.  Set them aside. Thinly slice the garlic cloves and set aside. 

  2. Fill a medium bowl with water and the juice of one lemon. You want just enough water to cover the artichokes. 

  3. Trim the artichokes. Pull off the tough outer leaves by pulling them straight down and off. Continue until all the tough leaves are off until you get to the tender light green leaves. 

    With a sharp paring knife, trim a sliver off the end of each stem and clean around the edge where you pulled off the leaves. You do not want to cut away any of the artichoke meat, just trim the base to clean off any fibrous parts. Trim off about a 1/4 inch off the top of the baby artichoke. 

    Cut the artichoke lengthwise into quarters. As soon as you are finished prepping each artichoke, add the sliced wedges into the bowl filled with lemon water. The lemon water will prevent the artichokes from discoloring. 

  4. In a sauté pan add 2 TB of extra virgin olive oil and heat up over medium heat. Add the slices of garlic, lemon peels, sage, bay leaf, black peppercorns, fennel seeds to the olive oil and sauté for about a minute. Add the artichokes, 2 1/2 cups (625 ml) of the lemon water and Kosher salt, and bring to a boil. Cover with a tight-fitting lid and turn down the heat. Simmer the artichokes until they are tender when pierced with a fork or to taste, about 20 minutes. 

  5. Once the artichokes are tender remove them using a slotted spoon and place in a bowl to keep warm. Taste the braising liquid and add wine or vermouth if needed. Boil the braising liquid and reduce to a 1/2 cup (125 ml). Add the anchovies and break them up in the sauce. Add the capers. Simmer briefly to meld the flavors and taste. Adjust the sauce with more wine or other seasoning if needed.  

  6. Arrange the artichokes on a platter or shallow bowl, drizzled with the anchovy caper sauce. Garnish with chopped parsley and lemon zest. 

    Braised baby artichokes are best eaten warm or at room temperature. The braised artichokes can be chilled, but the sauce should be warm.