Braised Artichokes with Lemon-Caper Browned Butter

INGREDIENTS:

• 2 1/2 Tbs. olive oil
• 2 large or 3 small artichokes
• 3 garlic cloves, sliced
• 1/2 cup (4 fl. oz./125 ml) dry white wine
• 1 cup (8 fl. oz./250 ml) chicken or vegetable stock
• 1/2 Tbs. lemon juice
• 1 tsp. salt, plus more to taste
• A few grinds freshly cracked pepper

For the lemon-caper browned butter:

• 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
• 1 Tbs. fresh lemon juice
• 1 1/2 Tbs. capers, drained
• Parsley sprigs for garnish (optional)

Directions:

• Working with 1 artichoke at a time, remove the tough outer leaves to expose the light-yellow cores. Using a knife, trim off the tops and slice each artichoke in half. Using a spoon, remove and discard the chokes. Pat the artichokes dry.
• In a large, deep fry pan over medium-high heat, warm the oil. Place the artichoke halves cut-side down in the pan and cook until browned underneath, 3 to 4 minutes. Transfer to a plate.
• Add the garlic to the pan and cook over medium-high heat, stirring occasionally, until the garlic starts to crisp at the edges, about 2 minutes. Gradually add the wine, stock, 1/2 tsp. lemon juice, salt and pepper. Return the artichokes to the pan, stem-side down, and bring to a simmer on high heat. Reduce the heat to medium-low, cover and cook for 20 minutes until stems are tender. Transfer the artichokes to a plate and keep warm.
• Turn the heat back up to high and cook until braising liquid has thickened and reduced by half, about 10 minutes. Reserve 2 tablespoons of braising liquid and discard the rest. Wipe out the pan.
• In the same pan, melt the butter over high heat. Once the butter has melted, turn the heat to medium and use a metal spoon to carefully skim the surface and remove any foam. Continue to cook for 3 to 4 minutes, or until the butter develops a golden tan colour. Strain the brown butter from the solids, if desired. Add the reserved braising sauce, capers and lemon juice, and whisk to combine.
• Return the artichokes to the pan and season to taste with salt and pepper. Garnish with a fresh squeeze of lemon juice and parsley sprigs, if desired, and serve immediately. Serves 3 to 4.