Artichokes in Broth (bottoms or hearts)

Artichokes in Broth (bottoms or hearts)

  • Preparation 10 min
  • Cooking 25 min
  • Servings 8
  • Végétarien
  • Végétalien
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



    • 8 artichoke hearts or bottoms, trimmed
    • 1 carrot, peeled and cut into chunks
    • 1 onion, quartered
    • 2 cloves garlic, peeled and halved
    • 2 tablespoons (30 ml) olive oil
    • Juice of 1 lemon
    • Salt and pepper


Note from Ricardo

To enjoy the delicate flavour of the artichoke, they must be cooked until the heart is tender. It can be added to a salad, pasta, or frittata. You can grill them or eat them as antipasti. Cooked artichokes will keep for two to three days.

You can find frozen artichoke hearts in Middle Eastern grocery stores.

Personal Note