Braised artichokes

Braised artichokes

Agínares stí kaseróla

Lyndey and Blair's Taste of Greece
Chris Chen

Artichokes were in season and plentiful when we were in Greece, so of course I had to include them in this book.


Quantity Ingredient
1 lemon, juiced
4 large fresh globe artichokes
1/4 cup extra-virgin olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 large red capsicum, chopped into large pieces
600g waxy potatoes, peeled and chopped
4-6 thyme sprigs
2 bay leaves
2 teaspoons sea salt flakes
3 cups water or vegetable stock


  1. Fill a large bowl with cold water and squeeze lemon juice into the water. Work with one artichoke at a time and then place it in the water so it doesn’t discolour. Prepare each artichoke by breaking off the tough outer leaves. Use a small sharp knife to peel the stem then trim to 3 cm long. Cut 2 cm from the top of the artichoke. Cut the artichoke in half lengthwise and use a teaspoon to scoop out the furry choke from the centre. Place the artichoke halves in the water bowl. Repeat with the remaining artichokes.
  2. Preheat the oven to 180°C (160°C fan-forced). Heat the oil in a large flameproof casserole dish (one with a lid) over a medium heat. Add the onion and cook, stirring, for 1 minute until it softens but does not brown. Add the garlic and capsicum and stir for a further 1 minute.
  3. Drain the artichoke halves and place in the casserole dish along with the potatoes, thyme and bay leaves. Add enough water or stock to cover the ingredients by about 3 cm. Cover with the lid and bake for 45 minutes, or until the artichokes are tender. Remove the lid in the last 10 minutes to evaporate a little of the braising liquid if needed. Serve hot or warm.
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