Name: Braised Artichoke Bottoms in Date Syrup Vinaigrette
Prep time: 2 min
Cook time: 30 min
Total time: 47 min
Yield: 5
Cuisine: Mediterranean-Israeli
Ingredients: 5 large frozen artichoke hearts; 1/3 cup lemon juice; 1 teaspoon Kosher salt; 3 tablespoons sugar-free date syrup (also called molasses or honey); 2 coarsely chopped garlic cloves; 2 tablespoons olive oil (or another oil); Kosher salt to taste; pinch black pepper (or to taste); 1/2 cup lemon juice; 1/2 cup coarsely chopped parsley leaves

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Braised Artichoke Bottoms in Date Syrup, garlic, and fresh parsley leaves. Tender and juicy with a surprise crispy char. Canned, Jarred or Frozen artichoke bottoms

From Pantry to Skillet

Cook artichoke heart halves for a few minutes in lemon juice.
Dry, then sear in oil with date-syrup. You can add a bit of lemon juice at the end if you like a sour tang.

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Enjoy!

Yield: 5 artichoke hearts

Braised Artichoke Bottoms in Date Syrup Vinaigrette

5.0 Stars (12 Reviews)

Amazing Braised Artichoke Bottoms in Date Syrup Vinaigrette, Lemon And Garlic - healthy and hearty and easy to make

Prep Time 2 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 47 minutes

Ingredients

Precooking of Artichoke Hearts

5 large frozen artichoke hearts
1/3 cup lemon juice
1 teaspoon Kosher salt

Braising of Hearts

3 tablespoons sugar-free date syrup (also called molasses or honey)
2 coarsely chopped garlic cloves
2 tablespoons olive oil (or another oil)
Kosher salt to taste
pinch black pepper (or to taste)
1/2 cup lemon juice
1/2 cup coarsely chopped parsley leaves

Instructions

Bring frozen bottoms to boil in precooking ingredients, then simmer 10 minutes.

Cut into halves, strain then dry with paper towels, set aside.

Skillet sauté garlic with date syrup in oil 2 minutes, toss in heart halves, lemon juice, salt to taste, and black pepper.

Lower heat and braise 15 minutes, or until soft, yet not falling apart.

Add parsley towards end of braising.

Notes

If you are using soft and edible bottoms (from a can or jar for example), then just cut into halves and dry them with paper towels, and jump to the braising stage.
If you are using canned or jarred hearts, it's not advisable to add any lemon juice to the braising stage without tasting them first. The reason is because canned or jarred bottoms/hearts are preserved in vinegar. Hence they are acidic and have a strong acidic flavor as it is. You don't want to over do it.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 285Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 861mgCarbohydrates 42gFiber 6gSugar 28gProtein 3g

Nutrition values are estimated.