Italian-Style Braised Artichokes

These are really a great appetizer.  If you want to make them 100% vegetarian, use veggie stock…I use my standard chicken stock…either way..they’re chock full of flavor.   Use full-sized artichokes, or as i did here…baby artichokes.  So wonderfully Tuscan, and so easy to make!

Artichokes for Braised Artichokes
Artichokes for Braised Artichokes
Artichokes with the stem and choke removed
Artichokes with the stem and choke removed
Braised Artichoke Filling
Braised Artichoke Filling
Artichokes braising with lemon
Artichokes braising with lemon

Italian-Style Braised Artichokes

These are the perfect appetizer. Make them with vegatable stock...and they're a wonderful vegetarian dish! Pull off the roasted leaves and suck out all the amazing deliciousnes!!
Course Appetiser
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Kris Longwell


  • 1 lemon halved
  • 4 artichokes
  • 1/2 cup of fresh bread crumbs
  • 1/2 cup of grated Romano cheese
  • 4 garlic cloves minced
  • 1 tablespoon of fresh oregano chopped
  • 1 tablespoon of fresh thyme chopped
  • 2 oil-packed anchovy fillets mashed into a paste with the back of a fork
  • Salt and pepper to taste
  • 6 tablespoons of good olive oil
  • 1/4 cup of a nice dry white wine Chardonnay works well


  1. Squeeze the juice from the lemon halves into a bowl of cold water and then add the lemon halves back into the bowl.
  2. Then, working 1 at a time, using a paring knife, cut off the stem end of each artichocke.
  3. Separate the leaves slightly with your fingers and pull out the purple and yellow leaves from the center...exposing the fuzzy choke.
  4. Use a sharp knife to pull out the inards, or the choke.
  5. In a bowl, sitr together the bread crumbs, cheese, garlic, oregano, thyme, anchovies, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
  6. Add 4 tablesppons of the olive oil. Mix well.
  7. Remove the artichokes from the lemon water, reserving the water.
  8. Spoon the stuffing into the center of the artichokes, dividing it evenly.
  9. Place the stuffed artichokes upright in a Dutch oven, or large skillet, with a thightly fitted lid.
  10. Pour the wine around the artichokes and add enough of the lemon water to reach a depth of about 1 inch.
  11. Add the lemon halves to the pot.Drizzle the tops of the artichokes with the remaining 2 tablespoons of oil.
  12. Cover and bring to a boil over medium high heat.
  13. Reduce heat to medium low and cook until artichokes are tender, about 40 minutes.
  14. Use a slotted sppon to transfer the artichokes to a platter.
  15. Serve warm, or at room temperature.





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