Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Braised Baby Artichokes 3.0 (47) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 Braised, tender baby artichokes add a taste of spring to any meal. Ingredients 1 lemon, halved 1 ¼ pounds baby artichokes ½ cup homemade or low-sodium store-bought chicken stock ¼ cup dry white wine 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper, to taste Directions Fill a large bowl with water, and juice lemon into water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves and then transferring them to the lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise if desired. Drain artichokes, and transfer to a large skillet along with stock, wine, and oil. Set over medium-high heat, and cover. Cook, stirring occasionally, until artichokes are tender and golden and liquid has completely evaporated, about 15 minutes. Season with salt and pepper, and serve immediately. Cook's Notes Baby artichokes are easy to prepare; simply trim the tops and stems and snap off tough outer leaves. If you come across a baby artichoke that happens to have a fuzzy choke in the center, scrape it out with a spoon. Print