Low Iodine Lemon & Herb Braised Artichokes
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Learn more →Ingredients
4 servings
- 1 lemon, halved (one half for rubbing, one half juiced)
- 4 medium artichokes
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ cup water
- 3 tbsp fresh lemon juice (from the halved lemon above)
- ½ tsp salt
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Fill a large bowl with cold water and squeeze in the juice of one lemon half, then drop the spent half into the bowl. Working with one artichoke at a time, snap off the tough outer leaves until you reach the pale yellow-green inner leaves. Trim the top third of the artichoke straight across with a chef's knife, then peel and trim the stem to about 1 inch. Halve the artichoke lengthwise and use a spoon to scoop out the fuzzy choke. Rub all cut surfaces immediately with the remaining lemon half, then submerge the prepared halves in the lemon water to prevent browning. Repeat with all four artichokes.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic slices and cook, stirring frequently, until softened and fragrant, about 2 minutes — watch closely so they do not brown.
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