Parsley Artichokes

This is how artichokes get treated in Italian home kitchens. Halved, braised gently in water and olive oil with garlic and fresh Italian parsley, then finished under the broiler with a crown of crispy bread crumbs.

The lemon water soak before cooking prevents the cut surfaces from browning and adds a subtle citrus note that brightens the artichoke’s naturally nutty, slightly bitter flavor. Don’t skip it.

Braising cut-side up lets the garlic-parsley mixture settle into the leaves where it infuses during the slow cook. The bread crumbs go on at the very end and only need a few minutes under the broiler to turn golden and crunchy, giving you that contrast between the silky braised heart and the crisp topping.

Pro Tips

• Trim the tough outer leaves and cut off the top third of each artichoke before halving. Scoop out the fuzzy choke with a spoon.
• Keep the artichokes in lemon water right up until cooking. They oxidize fast once cut.
• Check tenderness by piercing the base with a knife. It should slide in with no resistance.
• Use coarse, dry bread crumbs, not fine ones. The coarser texture gives a better crunch under the broiler.

Variations

• Add a sprinkle of grated Pecorino Romano over the bread crumbs before broiling for a salty, cheesy crust.
• Toss in a pinch of red pepper flakes with the garlic and parsley for gentle heat.
• Substitute fresh mint for the parsley, a classic Roman variation called carciofi alla romana.