Bold, tangy, and tender, sour artichoke bottoms. You can garnish them with red onions and parsley. Simple, satisfying, and packed with flavor.
Why Make Sour Artichoke Bottoms
They’re easy to prepare, naturally plant-based, and perfect for both weeknight meals and festive spreads. The sour braise makes them addictively flavorful.
Artichoke Bottoms vs. Hearts
Artichoke bottoms are the flat, meaty base of the artichoke, revealed after the leaves and hairy choke are removed. Hearts include the tender inner leaves and are softer and smaller. Bottoms are cushiony-tender yet slightly firm, holding their shape well and soaking up flavor beautifully when braised.
Ingredients
- Frozen artichoke bottoms (not hearts)
- Olive oil
- Garlic cloves
- Lemon juice or white vinegar
- Salt
Method
Simmer artichoke bottoms in lemony, salted water until tender. Trim the rounded base to create a flat surface for better browning. Pat dry, then sauté in oil until golden on both sides. Adjust seasoning to taste. Finish with fresh parsley.
What They Go Great In
Serve them in mezze platters, grain bowls, or alongside grilled fish or roast chicken. They also work well in vegetarian spreads or wrapped in pita.
Storage
Keep them in an airtight container in the fridge for up to 4 days. The flavor deepens over time, making them great for leftovers.
What to Pair With
Pair with tahini, leafy vegetable rice, or warm bread.
Optional red onion, thinly sliced (for topping), and/or fresh parsley, chopped (for garnish).
Drizzle of olive oil before serving for extra brightness.
Let’s chat. Have you cooked with artichoke bottoms before? Tried them sour or another way? Drop a comment. I’d love to hear how you’re using them in your kitchen.
Enjoy.
Sour Artichoke Bottoms
Super-easy, cushiony and tender, healthy, whole Sour Artichoke Bottoms
Ingredients
- 5 large frozen artichoke bottoms with thin rim
- 1/3 teaspoon granulated black pepper (to taste)
- 1/4 cup olive oil (or another type of oil)
- 2 tablespoons chopped parsley leaves
- 2 cups hot water
- 1 teaspoon Kosher salt (for adjusting salt during braise)
- 1/4 cup lemon juice for water
- lemon juice to taste for sautéing
Instructions
- Simmer frozen bottoms in lemony and salted water 10-15 minutes, depending on their thickness.
- Artichoke bottoms come with a naturally rounded base. Cut off the rounded area beneath the hearts to create flat bottoms. It's better for the charring effect.
- Dry with paper towels.
- Sauté in oil 3 to 5 minutes on each side, depending on degree of char effect you desire.
- Add salt and lemon juice, to taste.
Notes
- If you are using canned or jarred artichoke hearts, they might already be edible. They have a lot of brine or an acidic agent, soak them in cold water for 1/2 hour.
- Then, taste the braised bottoms and adjust sourness and saltiness.
Nutrition Information
Yield
2Serving Size
2Amount Per Serving Calories 282Total Fat 27gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 0mgSodium 695mgCarbohydrates 10gFiber 4gSugar 1gProtein 2g
Nutrition values are estimated.