Braised Artichokes with Mandarin Chili Sauce
Ingredients
- water for soaking the artichokes
- 3 large lemons, sliced into wedges
- 2 medium artichokes
- 2 tablespoons olive oil
- 1 1/2 cups vegetable broth
- 6 tablespoons freshly squeezed mandarin orange juice
- zest from 1 mandarin orange
- 1 tablespoon rice vinegar (apple cider vinegar works also)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 3/4 teaspoon cornstarch
- 1 tablespoon water
Preparation
If your artichoke comes with the stems, trim to 1 1/2 inches. Peel off any small leaves on the stem and around the base. Peel off the outer skin of the stem. Rub lemon juice on the stem.
Cut off the top 1/3 of the artichoke. Trim off the tips of remaining leaves to remove thorns. Squeeze lemon juice over.
Slice the artichoke down the middle. Squeeze lemon juice again.
Use a knife or spoon to scoop out the fuzzy choke. The leaves right above the choke may be thorny - use kitchen shears to cut them off. Squeeze more lemon juice. Place into a bowl of water with lemon juice.
Heat a pan with olive oil over medium-high. Add the artichokes, cut side down. Cook for about 3 to 4 minutes. Pour in vegetable broth up the sides of the artichoke by about 1/2 inch.
Cover and let simmer for 20 to 25 minutes. The artichokes are done when a knife easily slices down the base, an indication that the heart is tender.
Pour the broth into a bowl. Return 1/3 cup to the pan. Add the mandarin juice, mandarin zest, rice vinegar, sugar, salt, red pepper flakes, garlic powder, and black pepper to the pan. Stir. Heat over medium-high heat. Mix 1/2 teaspoon of cornstarch and water in a small bowl. Pour into the pan and stir. Let the sauce cook for another 1 to 2 minutes.
Drizzle some of the sauce over the artichokes and save the rest for dipping.
