Braised Artichokes cooked in Vegetable Broth



1 whole artichoke

3 lemons

10 peppercorns

handful of rosemary/thyme/parsley

1 bulb of garlic

2 tbsp salt

1 whole yellow onion, quartered

2 carrots, chopped into chunks


Prepare your water bath. Heat a large pot of water to boil. Squeeze the lemons and add to the pot, along with all the remaining ingredients. Prepare your artichoke. Take a serrated knife and cut of the top part of the artichoke; the part that has all the points from the leaves. Cut of the stem. Place the artichoke into the water and let it boil on medium heat for about 45 minutes to an hour. It is ready when a fork can pierce through the thickest part at the stem base. Let it cool in the bath until room temperature. Then take out and put onto a cutting board. With a pointed spoon, carve out the center “fur” in a circular motion to expose the entire heart. Serve with a dipping sauce of your choice.


Strain the vegetables from the liquid and save the liquor for a soup or grain base.

Four Avocados

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