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Artichoke Hearts In Lemon Parsley Sauce Recipe

Elevate your dinner table with this vibrant and flavorful Artichoke Hearts in Lemon Parsley Sauce recipe! Inspired by the Williams-Sonoma "Vegetable" cookbook, this side dish is a delightful complement to lemon chicken or any protein. Using either fresh or frozen artichoke hearts (we loved Trader Joe's!), this recipe creates a luxuriously tender and zesty sauce that will leave you wanting more. Get ready for a burst of fresh lemon, fragrant parsley, and perfectly cooked artichokes in every bite!

Prep Time 15 mins
Cook Time 65 mins
Calories 274 kcal
Protein 18g
Rating 5.0 (4 Reviews)
Artichoke Hearts In Lemon Parsley Sauce 102

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Hearts In Lemon Parsley Sauce

  • 2 1/2 lbs fresh artichokes
  • 2 (10 ounce) packages frozen artichoke hearts, thawed
  • 1/2 lemon (if using fresh artichokes)
  • 1 1/2 tablespoons capers
  • 4 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup fresh Italian parsley, chopped
  • Salt & freshly ground black pepper, to taste
  • 1/4 cup chicken or vegetable stock
  • 1 1/2 tablespoons lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons fresh basil leaves, chopped

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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.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

10g

Fat

9g

Carbs

12g

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Side Dishes European Italian Mediterranean Healthy Vegetarian Vegan Gluten Free Paleo Spring Recipes

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Time To Make Preparation 4 Hours Or Less