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Quick Braised Artichokes with Peas, Carrots & Fresh Ricotta

By

—Adapted from Eric Korsh of North End Grill, New York. Pictured above, bottom right.

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • 8 medium artichokes
  • flesh of half a lemon
  • 2 1/2 lemons, divided
  • 2 quarts chicken stock
  • zest of 1 lemon
  • 1 cup olive oil
  • 6 sprigs flat-leaf parsley
  • 6 cloves garlic
  • 1 cup white wine
  • 1 sprig rosemary
  • 1 tablespoon toasted coriander seeds
  • 1 tablespoon toasted fennel seeds
  • 4 medium carrots, peeled and thinly sliced
  • 1 cup fresh or thawed frozen peas
  • salt, to taste
  • 2 tablespoons roughly chopped flat-leaf parsley
  • 2 tablespoons roughly chopped tarragon
  • 1 cup fresh ricotta
  • a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of flaky sea salt, as garnish country bread, to serve

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Peel off and discard dark outer leaves of artichokes. Use a chef’s knife to remove remaining tough leaves and skin until tender artichoke heart is exposed. Rub exterior with flesh of half a lemon. Halve artichokes lengthwise. Use a spoon to remove hairy chokes from centers of artichokes, then rub interiors with lemon. Quarter hearts, then transfer to a bowl filled with ice water and juice of 1 lemon. Set aside.

In a medium lidded pot over medium-high heat, bring chicken stock, lemon zest, olive oil, flat-leaf parsley, garlic, white wine, rosemary, coriander seeds and fennel seeds to a simmer. Reduce heat to medium and continue to simmer until broth is flavorful, about 15 minutes.

Add artichoke hearts, cover, and gently simmer until just tender, 10-15 minutes. Use a slotted spoon to transfer cooked artichokes to a plate.

Add carrots to pot of simmering water and cook until tender, about 7 minutes. Return artichokes to pot, along with peas. Simmer until peas are bright green, about 2 minutes more. Turn off heat and season to taste with salt.

Ladle vegetables into a deep serving dish or individual bowls. Strain remaining cooking broth and pour it over vegetables until they are about ⅓ submerged. Garnish with flat-leaf parsley and tarragon. Dollop fresh ricotta over top. Finish with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of flaky sea salt. Serve with country bread.

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