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F5c1371f 2533 4b62 915e 3e2d6983bc2b  2016 05 24 16 04 29
Food52
Food52

Braised for about a half hour with chopped onion, smashed garlic, the rind of a juiced lemon, fennel seeds, and a can of butter beans, fresh artichoke hearts become as rich as gold. Our editor Amanda makes them this way and swirls in scallion greens at the end—here with flour-egg-flour dredged and then skillet fried chicken cutlets, parsley, and lots of that lemon juice.