Braised Artichokes

Artichokes and butter are one of the more delicious combinations that exist in food world. This recipe lightly roasts the artichokes in melted butter and then cooks them slowly in chicken stock. The artichokes become very tender and are bathed in a delicious sauce brightened with lemon juice and zest. Artichokes are an excellent source of fiber, with one serving providing 7 grams or 28% of your daily needs. They are also rich in magnesium and potassium and provide 25% of your daily value for vitamin C. This is an easy dish that is a major crowd pleaser.

Makes: 4 servings
Time to Cook: 45 minutes

Ingredients

· 4 medium artichokes

· 4 tablespoons butter (½ stick)

· 1 cup low sodium chicken stock, or more as needed

· Salt

· Freshly ground pepper

· Zest and juice of 1 lemon

Cooking Instructions

1. Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.

2. Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.

3. Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

Nutrition per serving
189 calories; 6 grams protein; 12 grams fat; 8 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 7 grams dietary fiber; 3 grams sugar; 505 milligrams sodium

Recipe from Mark Bittman, NY Times Cooking

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