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Braised Baby Artichokes

These tender baby artichokes, gently braised with onions, garlic, and marjoram, make a terrific spring appetizer or side dish for roast chicken or fish.


  • 16 baby artichokes
  • Juice of 1 lemon
  • 3 medium onions, peeled, quartered and left attached at stem end
  • 1 large clove garlic, minced
  • 1 1/2 tablespoons chopped fresh marjoram
  • 1/3 cup olive oil
  • 2 teaspoons Glace de Poulet Gold® or Veggie-Stock Gold® dissolved in 1 cup hot water
  • Black pepper


  1. Snap off the outer green petals of each artichoke at the base. Continue until you reach petals that are half pale green and half yellow. Cut off and discard the top cone of petals where the yellow meets the green. Cut off the stem level with the base of each artichoke and trim off any remaining dark green around the base. Drop the artichokes in acidulated water (water to which the lemon juice has been added) until all the artichokes are trimmed.
  2. Place the onions in the center of a heavy saucepan. Arrange the artichokes around the sides in a single layer. Add the garlic, marjoram, oil and diluted Glace de Poulet Gold® or Veggie-Stock Gold®. Season with freshly ground black pepper. Bring the liquid to a boil, the reduce the heat, cover, and simmer gently on low heat for 20 minutes, until the artichokes are tender. Remove the cover, raise the heat and cook until the juices have evaporated to a glaze.
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Classic French Stocks and Sauces