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Braised artichokes with fennel, tomatoes & preserved lemon


  • Cut off the top third of each artichoke and trim the outer leaves. Then remove the stalks, trim all the bottom leaves, cut them in half and remove the choke. Rub all over with lemon and put the artichokes in a large bowl of water mixed with a good squeeze of lemon juice.
  • Heat a decent amount of oil in a large heavy-bottomed pan and gently sauté the fennel and garlic until tender, stirring regularly.
  • Add the drained artichokes with the saffron, bay leaves, tomatoes, red pepper flakes, stock, olives, a little seasonings and preserved lemon. Stir well and bring to the boil. Then turn the heat down, cover and gently cook for 30-40 mins until the artichokes are tender.
  • Serve as an accompaniment or on a bed of steamed rice for a main meal.


  • 4-6 artichokes
  • 1-2 lemons, cut in half
  • olive oil
  • 2 heads of fennel, finely sliced
  • 2 garlic cloves, crushed
  • a good pinch of saffron threads
  • 2 bay leaves
  • 2 cans diced tomatoes
  • a good pinch of red pepper flakes
  • 1 cup vegetable stock
  • a good handful of pitted black olives
  • sea salt & freshly ground pepper
  • 2 pieces preserved lemon skin, diced (or 1 tbsp finely sliced lemon rind)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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