Braised Purple Artichokes


  • 2 Purple Artichokes
  • 3 Tablespoons extra virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup white wine
  • 2 Tablespoons lemon juice
  • 2 garlic cloves, crushed
  • Tablespoons chopped parsley


  1. Wash and pat dry artichokes.
  2. Trim the ends, remove the outer leaves and cut the artichokes in quarters.
  3. Heat a non-stick skillet over medium-high heat and add olive oil.
  4. Place the artichokes in the oil, cut side down forming one layer and season with salt and pepper.
  5. Cook the artichokes until the oil is bubbling and hot, about 5 minutes, then add wine, lemon juice and garlic.
  6. Continue cooking for 3 more minutes, then reduce heat to low, cover the skillet and cook until artichokes are fork tender, about 20 minutes.
  7. Remove from heat and clean/cut out the fuzzy choke in the center using a spoon or knife.
  8. Serve artichokes warm or at room temperature. Garnish with chopped parsley.

Image borrowed and recipe adapted from