Ingredients
- 1 lemon, halved
- 8 medium artichokes
- 3 small shallots, sliced into thin rings
- 1 carrot, finely chopped
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon coriander seeds
- 1/2 cup extra-virgin olive oil, divided
- 1 1/2 cups water
- 3 strips lemon zest (see Cooking Tips)
- 1/4 cup fresh lemon juice, divided
- 2 tablespoons coarsely chopped flat-leaf parsley
Description
Simmered And Later Sauced In A Lemony Olive Oil Spiced With Fennel And Coriander Seeds, Artichokes Absorb A Complex Blend Of Gorgeous Flavors.
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