Pan-Braised Baby Artichokes With Preserved Lemon and Garlic Sauce

Pan-Braised Baby Artichokes with Preserved Lemon and Garlic Sauce

Introduction

In autumn, certain market treasures make a brief appearance, and among them, California baby artichokes stand out for their tenderness and delicate flavor. These small, almost flower-like vegetables offer a buttery texture and a subtly sweet taste that pairs beautifully with citrusy and herbal notes. This simple yet refined recipe transforms these often-overlooked vegetables into an elegant and flavorful starter. Gentle pan-braising with butter and fresh rosemary gives them a light caramelization while preserving their delicate texture. A creamy preserved lemon and garlic sauce completes the dish, adding a bright and aromatic balance.

Easy to prepare, budget-friendly, and entirely vegetarian, this dish is perfect for impressing guests or enjoying a seasonal indulgence. It celebrates the beauty and simplicity of a humble yet exquisite vegetable.

Serves: 4

Total time: 20 minutes

Ingredients

Braised Artichokes:

• 1 kg (2 lb) baby artichokes, uniform in size (about the size of a large egg)
• 4 Tbsp unsalted butter
• A drizzle of extra-virgin olive oil
• 2 sprigs fresh rosemary
• ½ lemon
• Salt and freshly ground black pepper

Sauce:

• ¼ preserved lemon, finely chopped
• 3 garlic cloves, pressed or finely minced
• 1 Tbsp tahini (sesame paste)
• 120 ml (4 oz) Greek yogurt
• A drizzle of extra-virgin olive oil
• Salt and freshly ground black pepper

Optional: Replace one fresh garlic clove with black garlic, and or grate a touch of dried black lemon on the sauce for extra depth.

Instructions

Prepare the artichokes:

Fill a large bowl with cold water and squeeze in the half lemon.
Clean the artichokes: remove 4–5 tough outer leaves, trim the dark tip of the stem, lightly peel the fibrous base, and cut off the top of the artichoke. Immediately immerse each artichoke in the lemon water to prevent browning.

Braise the artichokes:

In a large skillet or Dutch oven, melt the butter over medium heat with a drizzle of olive oil and the rosemary sprigs. Drain and pat the artichokes dry, then place them in the pan. Cook gently over low heat for 8–10 minutes, turning occasionally, until tender and golden brown.

Make the sauce:

In a non-metallic bowl, combine the preserved lemon, garlic, tahini, Greek yogurt, and a drizzle of olive oil. Season with salt and pepper and stir until smooth and creamy. Keep at room temperature until serving.

Serve:

Place the golden-braised artichokes on a warm serving platter. Serve the preserved lemon and garlic sauce on the side, or lightly spoon it over the artichokes for a more indulgent presentation.

Wine Pairing

Artichokes contain cynarine, which can enhance perceived bitterness in some wines.
So, pair with bright, aromatic, dry white wines such as Riesling, Sauvignon Blanc, or Vermentino.A fresh, mineral rosé also provides a surprisingly harmonious match.

• Hermann J. Wiemer Vineyard, Dry Riesling 2023, Seneca Lake, Finger Lakes, NY
• Bryn Mawr Vineyards Estate Riesling 2023, Willamette Valley, OR
• Joseph Jibril, White Sauvignon Blanc 2024, Russian River, Sonoma Coast, CA
• Westport Rivers Winery, Long Island Sauvignon Blanc 2023, MA
• Left Foot Charley Wine, Auxerrois 2022, Old Mission Peninsula, MI
• Pomum Cellars, Idilico Albarino 2023, Dutchmen Vineyard, Yakima Valley, WA
• Matthiasson, Vermentino 2023, Cressida Vineyard, Los Carneros, Napa Valley, CA