Lemon-Basil Braised Baby Artichokes

1. Prepare the Lemon Mixture

Mix the water, white wine, and lemon juice in a medium bowl.

2. Prep the Artichokes

Prepare the baby artichokes by removing the tough outer leaves, cutting off the top ½ inch, and trimming the stem. Peel away the outer layer of the stem to get to the tender part. Place each artichoke in the lemon juice mixture to maintain their freshness and color.

3. Cook the Artichokes

Transfer the artichokes along with the lemon juice mixture into a medium pot. Add the reserved basil stems, diced onion, garlic cloves, and bay leaf. Ensure the artichokes are fully submerged by placing a pan lid on top. Bring the mixture to a boil.

4. Simmer the Artichokes

Reduce the heat to a simmer and cook the artichokes for about 10 to 15 minutes, or until they are tender when pierced with a knife. Drain the artichokes, reserving the onion and garlic, and discarding the basil stems and bay leaf. Let the artichokes cool slightly.

5. Quarter the Artichokes

Quarter the artichokes, removing any remaining tough leaves if needed. Chop or mash the garlic to your preference.

6. Sauté the Artichokes

In a sauté pan, combine the quartered artichokes, reserved onion, and garlic, then add the olive oil. Cook over medium heat for 12 to 15 minutes, stirring occasionally, until the artichoke leaves are tender and the flavors meld together beautifully.

7. Season and Serve

Season the mixture with Maldon sea salt and stir in the chopped basil. Serve the artichokes warm or at room temperature.