Red Meat Allergy Friendly Braised Artichokes with Apple Cider Vinegar Glaze
Total time55 min
Prep time20 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 8 whole artichoke hearts (fresh-trimmed or thawed frozen), halved
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ cup bone broth (homemade or aip-compliant brand)
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the artichoke heart halves dry with paper towels. Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering.
- 2
Arrange the artichoke hearts cut-side down in a single layer. Sear undisturbed for 4–5 minutes, until the cut faces are deep golden brown and release easily from the pan. Flip and sear the rounded side for 2 minutes, until lightly colored. Transfer to a plate and set aside.
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