Marsala Artichokes
Transform your dinner table into a gourmet feast with Marsala Artichokes, a rustic yet refined dish that highlights the delicate, earthy flavor of fresh artichokes. Tender artichoke halves are browned to perfection in olive oil, then simmered in a luscious Marsala wine and vegetable broth sauce infused with aromatic shallots, garlic, and fresh thyme. A finishing touch of melted butter adds velvety richness, while a sprinkle of grated Parmesan provides optional savory flair. With its elegant flavor profile and gorgeous presentation, this recipe is perfect as a vegetarian main course or as a sophisticated side dish. Ready in under an hour, Marsala Artichokes offers a delightful way to highlight seasonal artichokes with a touch of Italian-inspired charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole Fresh artichokes
- 3 tablespoons Olive oil
- 2 medium Shallots
- 3 whole Garlic cloves
- 1 cup Marsala wine
- 1 cup Vegetable broth
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Lemon juice
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Prepare the artichokes by trimming the stems, removing tough outer leaves, and slicing them in half lengthwise. Scoop out the fuzzy choke with a spoon if present. Place the artichoke halves in a bowl of cold water with the lemon juice to prevent browning.
Heat olive oil in a large skillet over medium heat.
Finely chop the shallots and mince the garlic cloves. Add the shallots to the skillet and sauté for 2-3 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Drain the artichokes and pat them dry with a towel. Add them to the skillet, cut-side down, and cook for 4-5 minutes until lightly browned.
Pour in the Marsala wine and vegetable broth. Add the thyme sprigs, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and cover the skillet.
Simmer for 25-30 minutes, flipping the artichokes halfway through, until they are tender when pierced with a knife.
Remove the artichokes from the skillet and set aside. Discard the thyme sprigs.
Increase the heat to medium and allow the remaining sauce to reduce slightly, about 3-5 minutes.
Turn off the heat and stir in the butter until the sauce is glossy and rich.
Return the artichokes to the skillet to coat them in the sauce.
Serve warm, optionally garnished with a sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 43.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1009 mg | 78% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3096 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
