Ingredients
- 1 ½ lemons
- 4 large artichokes
- 2 tablespoons extra virgin olive oil, more for drizzling
- 2 cloves garlic, sliced
- ⅓ cup fresh orange juice, more to taste
- 1 teaspoon salt or to taste
- ½ teaspoon pepper
- 2 thin-skinned oranges, peeled and sectioned
- Pinch of ground coriander
- 1 tablespoon sugar, more to taste
- 4 sprigs fresh mint
- Nutritional Information
Nutritional analysis per serving (4 servings)
219 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 12 grams dietary fiber; 15 grams sugars; 7 grams protein; 751 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Place about 4 cups of water and the juice of one lemon in a bowl. To clean artichokes, cut stem as close to base as possible. Break off leaves as far as they will snap. Using a knife and a vegetable peeler, trim rough parts. Cut off thorny tips. Quarter artichokes, and remove hairy chokes with a melon baller or paring knife. Rub with lemon, and drop into bowl with water and lemon juice.
- Heat 2 tablespoons olive oil in a flameproof earthenware or stainless shallow saucepan, add garlic, and sauté gently for 1 minute. Stir in orange juice, juice of remaining half lemon, salt and pepper. Stir with a wooden spoon. Drain artichokes, and add to pan with 1/4 cup water. Cover with crumbled wet parchment paper and a tight-fitting lid, and set over lowest heat to cook for 25 to 30 minutes or until tender, turning artichokes once.
- Meanwhile, combine orange sections, coriander and sugar in an eight-inch skillet, adding up to 3 tablespoons orange juice depending on juiciness of oranges. Cook, stirring, over medium-low heat until reduced and syrupy, about 10 minutes. Taste, and add extra sugar if still bitter.
- With a slotted spoon, transfer glazed orange sections to a serving dish. Add artichokes to syrupy juices in skillet, and cook until glazed. Transfer artichokes to serving dish.
- Add artichoke cooking juices to skillet. Reduce quickly to a few tablespoons, correct seasoning with salt, pepper, a few drops of lemon juice and a drizzle of fresh oil, and pour over artichokes and oranges. Cool. Just before serving, scatter mint sprigs on top.
Dining and Cooking