Active Time

　　1 hour

　　Total Time

　　1 hour 15 minutes

　　Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

　　

Ingredients

Makes 8 (first course or side dish) servings

　　1 lemon, halved

　　8 medium artichokes

　　3 small shallots, sliced into thin rings

　　1 carrot, finely chopped

　　3 garlic cloves, thinly sliced

　　1/4 teaspoon fennel seeds

　　1/4 teaspoon coriander seeds

　　1/2 cup extra-virgin olive oil, divided

　　1 1/2 cups water

　　3 strips lemon zest

　　1/4 cup fresh lemon juice, divided

　　2 tablespoons coarsely chopped flat-leaf parsley

　　

Trim artichokes into hearts:

Step 1

Add lemon halves to a large bowl of cold water, squeezing to release juice.

　　

Step 2

Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.

　　

Step 3

Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.

　　

Step 4

Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.

　　

Step 5

Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.

　　

Step 6

Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).

　　

Step 7

Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.

　　Cooks' Note

　　Artichokes can be braised 1 day ahead and chilled in cooking liquid. Reheat to warm before proceeding.