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Italian Style Braised Artichokes on a white patterned plate

Italian-Style Braised Artichokes

Course: Appetizer
Cuisine: Italian
Keyword: artichoke, Braising
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 246kcal
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!!
Print Recipe


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


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


Calories: 246kcal