Stop steaming your artichokes and try braising them instead. These Golden Braised Artichoke Bottoms are simmered in a turmeric and lemon broth until tender. A staple Sephardic recipe that’s naturally vegan, anti-inflammatory, and works perfectly with frozen artichoke bottoms. Great as a healthy side dish or served over couscous.
Ingredients of Artichoke Bottoms Braised in Turmeric
For another option, see the recipe card below.
- Frozen artichoke bottoms (6–8 pieces)
- olive oil
- garlic cloves
- Ground turmeric
- Ground cumin (optional, for added depth)
- Salt and pepper to taste
- Juice of lemon
- Vegetable broth or water
Preparation – Or follow the recipe card below
Steam or boil the artichoke bottoms until tender. In a pan, warm the spices, then braise gently with lemon and broth. Let the flavors develop, finishing uncovered to concentrate the sauce.
Why You’ll Love These Golden Turmeric Artichokes
Versatile: Serve them as an elegant side, toss them with pasta, or enjoy them as a light, flavorful main with some crusty bread.
Incredible Flavor: Earthy artichokes simmered in a bright, savory broth infused with garlic, lemon, and the warm, peppery notes of turmeric.
Vibrant Color: The turmeric gives these artichokes a gorgeous, inviting golden hue that makes them perfect for entertaining.
Super Healthy: Turmeric is renowned for its anti-inflammatory properties, making this dish not just delicious but incredibly good for you. It’s naturally gluten-free and vegan!
Easy to Make: Don’t be intimidated! Using frozen artichoke bottoms makes this recipe incredibly straightforward, even for beginner cooks.
Artichoke Bottoms vs. Hearts
Artichoke bottoms are the flat, meaty base of the artichoke, left behind after the leaves and hairy choke are removed. Hearts include tender inner leaves and are softer and smaller. Bottoms stay intact and soak up flavor especially well during braising.
What They Go Great With
Serve alongside beef meatballs, dijon mustard salmon, rice and beet greens, or as part of a mezze spread.
Storage
Keep in an airtight container in the fridge for up to 3-4 days. Reheat gently in skillet or enjoy cold.
What to Pair With
These pair beautifully with tahini, or aiola sauce. A sprinkle of sumac or fresh lemon zest adds a nice touch.
You can also pair it with quinoa salad with carrots or quinoa salad with tomatoes and cucumbers.
Let’s chat. Tried turmeric with artichokes before? Leave a comment—I’d love to hear your twist on this dish.
Enjoy.
Golden Braised Artichoke Bottoms
Super-easy, luscious, healthy, whole frozen Braised Artichoke Hearts in Turmeric
Ingredients
PRECOOKING BOTTOMS
- A small pot of water
- 5 large artichoke bottoms with a thin surrounding ring / wall
- 1/4 cup lemon juice
- 2 teaspoons Kosher salt
BRAISING OF THE BOTTOMS
- 4 garlic cloves, sliced into thirds - set aside
- 2 teaspoons turmeric powder
- 1 tablespoon lemon juice
- 1/2 teaspoon Kosher salt
- 1/3 teaspoon granulated black pepper (more, or less is optional)
- 4 tablespoons olive oil (or neutral oil)
GARNISH
- 3 tablespoons chopped parsley leaves
Instructions
Cut off rounded bottom underneath the bottoms.
Simmer bottoms in salted water 15 minutes.
Dry hearts with paper towels.
Sauté Aromatics: Heat olive oil in a wide, shallow pot or Dutch oven over medium heat. Add the whole garlic cloves and sauté gently for 2-3 minutes until fragrant, being careful not to burn them.
In a bowl, mix all ingredients together, excluding the garlic, and add the bottoms.
Add the bottoms mixture to the skillet and braise the bottoms for 3 minutes on each side.
Place on serving plate and garnish with freshly chopped parsley.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 179Total Fat 12gSaturated Fat 2gUnsaturated Fat 10gSodium 1200mgCarbohydrates 18gFiber 8gSugar 2gProtein 4g
Nutrition values are estimated.