Artichokes Braised in Lemon and Olive Oil

As soon as you can get your hands on fresh artichokes, braise the hearts in a flavourful mix of olive oil, fresh lemon, fennel seeds, and shallot. Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavours. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

1 lemon, halved
8 medium artichokes
3 small shallots, sliced into thin rings
1 carrot, finely chopped
3 cloves garlic, thinly sliced
¼ tsp. fennel seeds
¼ tsp. coriander seeds
½ cup extra-virgin olive oil, divided
1½ cups water
3 strips lemon zest, freshly grated
¼ cup lemon juice, freshly squeezed, divided
2 Tbsp. flat-leaf parsley, coarsely chopped

Trim Artichokes Into Hearts:
Add lemon halves to a large bowl of cold water, squeezing to release juice.

Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.

Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.

Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.

Cook shallots, carrot, garlic, and seeds in ¼ cup oil in a 4-5 qt heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 Tbsp. lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 tsp. salt and ¼ tsp. pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20-30 minutes.

Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).

Heat 2 Tbsp. oil in a 12" heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining Tbsp. lemon juice and remaining 2 Tbsp. oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.

Makes 8 (first course or side dish) servings.

Cook's Notes: Artichokes can be braised 1 day ahead and chilled in cooking liquid. Reheat to warm before proceeding.