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20 minutes
45 minutes
65 minutes
- 3 large globe artichokes (or 4 Roman artichokes)
- 1 large onion, cut in half and thinly sliced cross-wise
- 2 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 3 tablespoons white vinegar
- Lemon for acidulated water
- Prepare a bowl of water with lemon juice. Remove outer leaves and peel artichokes, leaving 1-1 1/2 inches of stem. Trim top half and remove green parts with a paring knife. Scoop out choke with a melon baller, then cut into slices and soak in lemon water.
- In a thick-bottomed pot, heat olive oil over medium heat. Add sliced onions and artichoke hearts, tossing to coat in oil. Cook over low heat for about 40 minutes, stirring occasionally until artichokes are tender and onions are caramelized.
- Enhance flavors by sprinkling with a touch of salt, sugar, and vinegar and continue cooking for a few more minutes.
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