Credit: Caitlin Bensel

Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Fill a large bowl with water, and squeeze lemon halves into water. Drop in lemon halves. Working with 1 artichoke at a time, remove tough outer leaves. Trim pointy tops and stems, and slice in half lengthwise. Transfer artichokes to the lemon water to prevent discoloration.

  • Heat a large high-sided skillet over medium-high. Add the butter, 3/4 of the fennel slices, and the shallot. Cook, stirring frequently, until shallot is golden in places, about 5 min.

  • Pour the wine into the skillet, and boil until evaporated, about 1 min. Drain the artichokes, and add to the skillet along with the stock, carrots, turnips, and preserved-lemon flesh. Return to a boil. Reduce heat to medium-low, and cover. Simmer until vegetables are tender, about 15 min. Season with salt (if necessary) and pepper.

  • Meanwhile, on a work surface, finely chop the remaining fennel slices, and scrape into a small bowl. Add the preserved-lemon peel, fennel fronds, basil, pine nuts, olive oil, and 1 Tbsp. lemon juice to the bowl with the fennel. Toss to combine. Season with pepper, and let marinate while vegetables cook.

  • Spoon cooked artichoke mixture into shallow bowls, and top with fennel relish. Serve with baguette.


Recipe by Laura Rege.