Name: Carciofi ai quattro succhi (Artichokes Braised in Citrus Juices)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 lemon, halved; 2 tablespoons salt-packed capers, rinsed; ½ cup fresh orange juice; 3 yellow onions, cut in half and thinly sliced; 2 tablespoons sugar, or to taste; 6 artichokes; ½ cup fresh tangerine juice; 4 olive oil-packed anchovy fillets, finely minced, or 2 salt-packed anchovies, rinsed, filleted, and finely minced; ½ cup fresh lemon juice; ½ cup olive oil, plus 1 tablespoon; ¼ cup white wine vinegar; Salt; Chopped fresh mint for garnish (optional); 2 cups water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Artichokes and citrus are a natural combination, and I have braised artichokes in orange juice in recipes from Morocco and Turkey. But this Sicilian classic combines three citrus juices and vinegar, adds salt in the form of anchovies, and uses sugar for sweetness and flavor balance. These spectacular artichokes, which are best served at room temperature, are stellar in an antipasto assortment.