Fondi di Carciofi alla Veneta

Venetian-Style Braised Artichoke Hearts


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The market at the Rialto in Venice has mountains of artichokes for sale when the season is right, and the market traders will happily prepare them for you, saving trouble and time. Frozen artichoke hearts are widely available and avoid a lot of work, but they simply don’t have the same intense flavour of the fresh vegetable. Although learning to prepare them for cooking might be hard work the first few times you try, it soon becomes easy.


  • 12 globe artichokes
  • juice of 1 lemon
  • 100 ml/ fl oz/scant ½ cup olive oil
  • 60 ml/4 tbsp finely chopped fresh flat leaf parsley
  • 1 garlic clove, finely chopped
  • 200 ml/7 fl oz/scant 1 cup chicken or vegetable stock
  • sea salt and ground black pepper


  1. Prepare the artichokes by removing all the outer leaves and trimming right down to the heart. Scrape out the choke from the middle and leave just 1 cm/½ in of leaf stump around the edge.

  2. Heat the oil in a large pan, then add the parsley and garlic and fry together, stirring frequently, for 5 minutes.
  3. Put the prepared artichokes in a bowl of water with the lemon juice.
  4. Add the artichokes, basting them with the oil, then pour over the stock. Season, cover tightly and simmer for 30 minutes, or until tender. Serve hot, with the pan juices.