Braised Artichokes

Fill a large bowl half way with water. Cut the lemon into quarters and squeeze the juice into the water, plus put the lemons in. Set aside.

Clean the artichokes by removing outer straggly leaves and cutting off the bottom part of the stem. Then, cut into quarters lengthwise and remove the inner choke (hairy part and purple, pointy leaves). Quickly place artichoke quarters into the lemon water so they don’t brown.

Heat olive oil in a large Dutch oven or pot. Add in the diced shallot, plus a hefty pinch of salt. Sauté until softened, 5-7 minutes. Add in the garlic and cook for 30 seconds.

Deglaze with white wine. Add in chicken broth, and the zest + juice of the remaining lemon. Bring to a boil and add in the artichokes. Cover and continue to simmer for about 30 minutes, until artichoke meat is fork tender.

Serve on dishes and spoon some of the extra braising liquid over the top. Garnish with Parmesan cheese and parsley. Enjoy!