Braised Artichokes with Fennel and Olives

Braised Artichokes with Fennel and Olives

By by Ashley Cuoco of Cuoco Contento


Makes 4 to 6 servings


  • 3 tablespoons olive oil
  • 1 shallot, diced
  • 2 gloves garlic, smashed
  • ¼ cup chicken stock
  • ¼ cup dry white wine
  • 3 large artichokes, outer leaves and choke removed, halved lengthwise
  • Juice of 2 lemons (reserve lemon halves)
  • 1 large fennel bulb, outer layer removed, quartered and sliced ¼” thick (reserve fronds for garnish)
  • ¼ pitted brined green olives, halved
  • Salt and freshly ground pepper


Set a large skillet over medium heat. Add oil. When shimmering, add shallot and stir with a wooden spoon until soft and fragrant, about 3 minutes. Add garlic and stir, sautéing another 2 minutes.

Add stock, wine, artichokes, lemon juice and lemon halves, fennel, olives and 4 cups water or stock. Artichokes should be about three-quarters covered. Baste artichokes with braising liquid. Bring to a simmer over medium heat. Reduce to low and cover. Braise 60 minutes or until tender (a fork should easily penetrate the artichoke hearts). Taste and season with salt and pepper.

Transfer to a platter and spoon remaining braising liquid over artichokes. Garnish with coarsely chopped fronds and serve.

Leave a Reply


Your email address will not be published. Required fields are marked *