Braised Marinated Artichokes

Side DishPaleoVeganArtichoke

Artichokes braised in white wine and olive oil with shallots, garlic, parsley, and mint.

Photography Credit: Elise Bauer

Raise your hand if you love artichokes! Usually I prepare mine steamed, with a little balsamic mayo for dipping. But this braising method is quickly becoming a favorite.

Quartered and prepped artichokes are braised in white wine and olive oil with shallots, garlic, bay leaves, parsley and mint.

The artichokes are served slightly warm or at room temperature, having marinated in their braising juices. A perfect make-ahead dish.

This dish is inspired by a classic Roman-style braised artichoke. For that dish, more of the outer leaves are trimmed off, and the artichokes are braised until they are completely tender and you can eat the whole thing with a fork and knife.

Braised Artichokes

The globe artichokes we get here in California are larger and tougher than the purple Roman artichokes used in the classic dish. So, we are still braising them, but keeping the leaves on and eating the leaves as if we would with a regular steamed artichoke.

If you want, you can just trim more of the leaves off of the artichokes, until you get to the most tender leaves in the center, and braise the artichokes that way.

Braised Marinated Artichokes Recipe

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4

Choose globe artichokes whose petals are closed. They'll be fresher than artichokes whose petals have started to open wide. Frost-kissed artichokes are especially delicious, so even though they may look a little blemished, they'll taste great.


  • 2 large globe artichokes
  • 1 lemon
  • 1/4 cup extra virgin olive oil
  • 3/4 cup sliced shallots
  • 3 cloves garlic, minced, about 1 Tbsp
  • 3 bay leaves
  • 1 cup dry white wine (such as a Sauvignon blanc)
  • 3/4 cup water
  • 1 teaspoon salt
  • 3 Tbsp chopped fresh parsley leaves
  • 2 Tbsp chopped fresh mint leaves


1 Prep the artichokes: Prepare a large bowl with cold water. Squeeze half a lemon into the water. Using a serrated knife (bread knife works well for this), cut off the top inch of the artichokes. Squeeze a little lemon over the cut areas to keep the artichokes from turning brown.

Use kitchen shears to snip off the thorny tips of the artichoke leaves.

slice the top off of artichokes to prep them

Use the serrated knife to cut the artichokes into quarters.

Use a metal teaspoon to scrape away the hairy choke above the artichoke heart. Remove the small, papery, purplish leaves close to the choke. Rub the cut areas again with lemon.

scoop out choke from artichoke a quartered prepped artichoke

Place the quartered artichoke hearts into the bowl of acidulated water as you finish prepping them.

cut artichokes in acidulated water

2 Sauté shallots and garlic: Heat olive oil on medium heat in a thick-bottomed pot that will hold all of the artichokes tightly in a single layer. (Choose a pot with a tight-fitting lid.)

cook shallots for braised artichokes cooked shallots in pot

When the oil is hot, add the shallots and sauté for 3 to 5 minutes, until softened.

Add the garlic and cook an additional minute.

3 Add wine, water, bay leaves, salt, then simmer: Add the white wine, water, bay leaves, and salt to the pot. Make sure there is enough liquid to cover the bottom of the pan by 1/4-inch. If not, add more water until there is. Bring to a simmer, and simmer for a minute.

add wine and bay leaves to shallots in a pot

4 Add quartered artichokes, simmer: Place the quartered artichokes, cut side down in a single layer, in the pot. Bring to a boil on high heat.

Cover the pot with a tight fitting lid and lower the heat to medium. Simmer for 20 minutes. (If it looks like the pot is at risk of running out of liquid, add more hot water to the pot.)

add artichokes to shallots in a pot

5 Toss with parsley, mint, continue to simmer: Then toss with the parsley and mint, turning the artichokes over to coat them with the sauce, cover again, and cook for an additional 5 to 15 minutes, until the leaves are tender and are easy to pull off the artichoke.

cooked braised artichokes in pot

Note that older artichokes may take a longer cooking time (and therefore more water/wine in the pot) to get tender.

Let cool to slightly warm or room temperature. Serve with some of the pan juices and shallots from the braising liquid. Especially good if you make a day ahead, giving the cooked artichokes more time to marinate. Just chill, and return to room temperature before serving.

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Jewish-style fried artichokes from Tori Avey of Shiksa in the Kitchen

Braised Crumbed Artichokes, Romagna Style from Hortus Natural Cooking

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

29 Comments / Reviews

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Did you make it? Rate it!

  1. Melanie

    Recently I was motivated to try this recipe as we had a plant abundant with artichoke heads. The recipe was so delicious that I had to make a second batch and am already planning a third batch. I did make some mods, essentially doubling the recipe and omitted some items I didn’t have the ingredients on hand, still – it was great. These were my changes:

    12 artichokes of various sizes
    1/2 lemon juice
    1/2 cup extra virgin olive oil
    3/4 cup sliced shallots
    3 cloves garlic, minced, about 1 Tbsp
    2 cups water
    2 teaspoon salt
    2 teaspoon of seasoning powder
    3 Tbsp chopped fresh parsley leaves
    2 Tbsp chopped fresh mint leaves

    I omitted:
    3 bay leaves
    1 cup dry white wine (such as a Sauvignon blanc)


  2. Karen

    My husband bought artichoke’s in a jar marinated in oil, what can I do with them, never had an artichoke in my life!

    Show Replies (1)
  3. Louanne

    I grew up eating stuffed artichokes – fresh Italian bread crumbs, Romano cheese, garlic, celery, black pepper – basically, the food of the gods. Due to health reasons, I now eat gluten-free and plant-based. I can’t begin to tell you how happy I was to find your recipe. I made them yesterday and I am over the moon! So delicious!

  4. Pat Brennan

    Can this be made a few days ahead?

    Show Replies (1)
  5. Sherie Robins

    I’m originally a Californian and have grown up eating artichokes every which way, but I’ve moved to Arkansas now and am introducing my husband to the joys of some of my favorite California foods. I must say Elise that many of your recipes have become his favorites, but this artichoke recipe is by far at the top of the list. I’ve made them simply braised with a mayonnaise/Dijon sauce for dipping and gave him the famous Palace Court salad with shrimp since Dungeness crab is unheard of here, but this one recipe above all others is his favorite.

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