Artichoke Hearts in Lemon-Parsley Sauce | Williams Sonoma

Ingredients

• 8 small to medium artichokes, trimmed, or 15 to<br> 20 thawed frozen artichoke hearts
• 1⁄2 lemon
• 1 Tbs. capers, preferably salt packed (optional)
• 4 to 5 Tbs. extra-virgin olive oil
• 2 yellow onions, finely chopped
• 4 to 5 garlic cloves, coarsely chopped
• 3 Tbs. chopped fresh flat-leaf parsley
• Salt and freshly ground pepper, to taste
• 1 to 2 cups vegetable or chicken stock or<br> low-sodium canned broth
• 1/2 tsp. grated lemon zest (optional)
• Juice of 1 lemon
• A few fresh basil or mint leaves, torn