Braised Baby Artichokes
Braised Baby Artichokes | Clean Plates This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
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Cooking tools:
- Paring knife
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Slotted spoon
- Colander
- Measuring cup
- Measuring spoon
- Stove
- Spoon
Ingredients
- 2 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons), divided
- 2 pounds/905 g baby artichokes (18 to 20)
- 2 tablespoons organic extra-virgin olive oil
- 4 garlic cloves, minced
- 2⁄3 cup/160 mL organic reduced-sodium chicken or vegetable stock
- 1 tablespoon chopped fresh thyme
- 2 tablespoons unsalted grass-fed organic butter (optional)
- Fine sea salt to taste
- Freshly ground black pepper to taste
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