Artichoke Hearts In Lemon-parsley Sauce


  • 8 small to medium artichokes, trimmed, or 15 to
    20 thawed frozen artichoke hearts
  • 1⁄2 lemon
  • 1 Tbs. capers, preferably salt packed (optional)
  • 4 to 5 Tbs. extra-virgin olive oil
  • 2 yellow onions, finely chopped
  • 4 to 5 garlic cloves, coarsely chopped
  • 3 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste
  • 1 to 2 cups vegetable or chicken stock or
    low-sodium canned broth
  • 1/2 tsp. grated lemon zest (optional)
  • Juice of 1 lemon
  • A few fresh basil or mint leaves, torn


To Prepare Fresh Artichokes For Cooking, First Fill A Large Bowl With Cold Water And Add The Juice Of 1 Lemon (this Prevents Them From Discoloring). Working With 1 Artichoke At A Time, Snap Off The Tough Outer Leaves Until You Reach The Pale Green Inner L

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