Serious Eats: Recipes

Braised Artichoke with Parsley and Fried Capers

This is one of those dishes that deserve the extra effort of trimming artichokes. I made it the other day when I was home alone and it took every bit of self-restraint I had to keep myself from eating the whole thing before shooting the photos.

The fried capers are really fun and pretty and they add a nice textural contrast to the dish. Just be very careful with the hot oil splattering. Drying them really well before frying will help prevent splattering and using a pot with deep sides will help contain the splatter. If you have a splatter screen, use that, too.

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