A Soffrito is a sauce used as a base in Mediterranean cooking. Usually consisting of onion, garlic, tomatoes cooked in olive oil. The braised artichokes and soffrito is a vegetarian dish that is quick to prepare and delicious to eat. Especially if the base is cooked in Morocco Gold.

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  • 3 lemons, divided
  • 1 gallon water
  • 18 to 24 baby artichokes
  • 2 cups extra-virgin olive oil
  • 1 fennel bulb, finely chopped
  • 1 onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  1. Cut 2 lemons in half; squeeze juice into water and drop lemons in water. Peel tough outside leaves from artichokes. Cut off stem ends; trim about 1/2 inch from each top. Cut trimmed artichokes in half lengthwise; immediately place in prepared water.
  2. Heat the extra virgin olive oil in a large nonreactive pot over medium-low heat. Stir in fennel and next 5 ingredients. Slice remaining lemon, remove seeds, and place in fennel mixture. Stir in salt and pepper. Cover and cook 15 minutes.
  3. Drain artichokes and add to fennel mixture. Cover and cook, stirring frequently, for 30 minutes or until artichokes are tender. Remove bay leaf. Season to taste with salt and pepper.
  4. Serve with a slotted spoon.