It’s artichoke week over on my instagram and every year it gets more exciting than the last!  This year I decided to try my hand with braising them chokes!!  And let me tell you, braising artichokes is pure heavenly bliss. And its just as easy as any other method of cooking artichokes.

My favorite thing about braising…..the fact that you can eat the whole leaf! (except for the very outside leaves) I could not believe it at first, so naturally I ate about 40 of them to be sure!

I suggest when braising artichokes that you get the smaller ones instead of the huge globe artichokes. If you do get the larger ones, make sure you remove the ‘thistle” part in the middle with a spoon once you have cut them. The time may be a bit longer also.


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • 1 shallot, diced
  • 3 bay leaves
  • 1 cup of water (or white wine works too)
  • pinch of salt
  • 2 cloves garlic, minced
  • 4-6 small artichokes, quartered
  • 2 tbl fresh rosemary
  • 1 tbl fresh parsley
  • 1 tbl oil or ghee
  • squeeze of lemon


  1. In a large pot, heat up oil or ghee.
  2. Once hot, put in your diced shallots. Let cook for 3-5 min then add in your minced garlic.Stir and let cook another 2 min.
  3. Add in your water (or white wine) and bay leaves and place quartered artichokes into the pot on top of the shallots. (You may need to add a bit more water or wine. It should look like that first picture)
  4. Bring to a soft boil, cover and reduce heat to med-low. Let cook for 20 min.
  5. After 20 min, uncover and add in your fresh rosemary,parsley, and squeeze of lemon juice. Cover back up and cook another 10-15 min.
  6. Remove and serve with dip of choice


Cut your artichokes with a serrated knife. If the water looks low, add a little tiny bit more to the pot.

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Whole30: yes

Paleo: yes


    • Pretend it's a Donut says:

      I recommend a lemon garlic aioli. Mix some mayo (homemade or your fav) with juice of half a lemon and some fresh minced garlic. Just one clove should be enough.

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