Sicilian Citrus Artichokes
Cuisine: Italian
  • 6 medium artichokes
  • 3 medium onions sliced thin
  • ½ cup olive oil
  • 1 cup orange/ tangerine juice
  • juice from 1 lemon
  • ¼ cup white wine vinegar (or vermouth)
  • 2 cups water
  • ¼ tsp. salt
  • 2 tablespoons capers
  • 4 anchovy filets (or 3 tablespoons Red Boat fish sauce)
  • 3 tablespoons sugar
  1. Place the sliced onions in the bottom of a large dutch oven and put the artichokes on top of them. If the artichokes don't all fit in your pot, boil them in batches using the same liquid.
  2. Combine all the liquids plus the salt and cook over a low boil for 30 minutes. Check for doneness by removing on and piercing the base with a knife. It should be fairly soft.
  3. Remove artichokes and boil down the sauce with the capers and anchovies till thick.
  4. You should end up with 1 cup of sauce. Taste it and adjust seasonings. This is where I usually add some salt and/or some sugar. Then strain the sauce and add more capers if you want them.
  5. Spoon some of the sauce over the artichokes and save some for the side.
  6. Dust with a bit of orange zest if you have it.
If you are using small artichokes like the ones pictured, double the number.
Cooking time for small artichokes will be about 20 minutes, for medium about 30, and for the big ones up to 45 minutes.
Recipe by The FrangloSaxon Cooks at