Artichoke Hearts In Lemon Parsley Sauce Recipe

Ingredients for Artichoke Hearts In Lemon Parsley Sauce

• Artichokes
• Frozen Artichoke Hearts
• 1 lemon, zested and juiced
• 2 tablespoons capers, drained (brine-packed or salt-packed)
• Extra Virgin Olive Oil
• Yellow Onions
• Garlic Cloves
• Fresh Italian Parsley
• Salt & Freshly Ground Black Pepper
• 1 cup chicken or vegetable stock
• Lemon Zest
• Lemon, Juice Of
• Fresh Basil Leaves

How to Make Artichoke Hearts In Lemon Parsley Sauce

1. If using fresh artichoke hearts: Trim away the tough outer leaves and remove the choke. If using frozen, thaw completely.
2. Bring a large saucepan three-quarters full of water to a boil. Add the lemon half (if using fresh artichokes).
3. Add the artichoke hearts to the boiling water and parboil for 5 minutes.
4. Drain the artichokes and set aside.
5. If using salt-packed capers, soak them in water to cover for 5 minutes, then drain and pat dry. If using brine-packed, simply rinse under cold water and drain.
6. In a sauté pan or deep frying pan, heat 2 tablespoons of olive oil over medium-low heat.
7. Add the chopped onions and sauté until softened and golden, about 5-6 minutes.
8. Add the minced garlic and parsley to the pan. Cook for 1 minute, stirring frequently.
9. Add the artichoke hearts to the pan. Cook, tossing occasionally and adding a little more oil if needed to prevent scorching, until fragrant and lightly golden, about 10 minutes.
10. Season with salt and pepper to taste.
11. Add the remaining 2 tablespoons of olive oil, the chicken or vegetable stock, capers, lemon zest, lemon juice, and fresh basil to the pan.
12. Increase the heat to high and bring the mixture to a boil.
13. Reduce heat to medium-low, and simmer uncovered until the artichokes are tender and the sauce has thickened, about 20 minutes. Add more stock if the sauce becomes too thick before the artichokes are tender.
14. Transfer to a serving bowl and serve hot or at room temperature.