Gentle-Braised Baby Artichokes & Butter Beans with Meyer Lemon Pistou

Instructions

1. 1

   Fill a medium bowl with cold water and squeeze in the juice of 1 lemon. Be ruthless and trim the outer dark green leaves from your 1 lb baby artichokes until you reach the pale yellow core. Trim the tops, halve them lengthwise, and immediately drop them into the lemon water so they don't oxidize.

   10 min

   Tip: Don't be shy about peeling away the tough leaves. A good artichoke dish relies on getting rid of the fibrous bits. Trust me on this.

2. 2

   In a heavy-bottomed braiser or wide skillet, heat 2 tbsp extra-virgin olive oil over medium heat. Add your 2 thinly sliced shallots and 2 smashed cloves green garlic. Sweat them gently until they are translucent and smelling like a Parisian springtime.

   5 min

   Tip: Keep the heat moderate. We want the alliums to soften and release their sweetness, not brown and turn bitter.

3. 3

   Drain the artichokes from their lemon bath and pat them dry. Add the halved baby artichokes cut-side down to the pan. Let them sear slightly to build flavor, just until they take on a light golden blush.

   4 min

   Tip: Patting the artichokes dry ensures they sear rather than steam initially.

4. 4

   Pour in 1/2 cup dry natural white wine and let it bubble fiercely, reducing by half to burn off the alcohol. Then, pour in 1 cup vegetable broth and add a good pinch of sea salt. Cover the pan, turn the heat down to low, and let the artichokes gently braise until a knife slips easily into the hearts.

   15 min

   Tip: This is the 'barigoule' method. Gentle, slow, and infused with aromatics.

5. 5

   While the artichokes are braising away, make your pistou. In a small bowl, mix together 1/4 cup finely chopped fresh mint, 1/4 cup toasted and roughly chopped pistachios, the zest and juice of 1 Meyer lemon, and the remaining 1 tbsp extra-virgin olive oil.

   5 min

   Tip: Meyer lemon adds a floral sweetness that regular lemons lack, but in a pinch, regular lemon mixed with a tiny drop of honey works.

6. 6

   Uncover your braiser. The broth should be slightly reduced. Stir in 1 15-oz can large butter beans and drop in 1 tbsp cold unsalted butter. Swirl the pan off the heat so the cold butter emulsifies into the liquid, creating a miraculous, glossy pan sauce while the beans warm through.

   3 min

   Tip: Cold butter is the classic French bistro trick for a cohesive, rich pan sauce. Do not skip it!

7. 7

   Spoon the warm artichokes and plump butter beans into shallow bowls, making sure to ladle plenty of that beautiful wine-laced broth over the top. Garnish generously with the Meyer lemon-mint pistou.

   2 min

   Tip: Serve immediately while warm, ideally with a thick slice of toasted sourdough to mop up the broth.