Artichokes with Lemon & Dill (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Artichokes with Lemon & Dill

http://www.eatingwell.com/recipes/artichokes_with_lemon_dill.html

From EatingWell:  March/April 1999

Don't let fresh artichokes intimidate you—the little time it takes to prepare them is well worth the effort!

8 servings | Active Time: 20 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Fill a large bowl with cold water. Squeeze the juice of 2 lemons into the water and add the squeezed lemon halves. Snap the dark green outer leaves off the artichokes. Working with one artichoke at a time, use a paring knife to trim the bottom 1/4 inch off the stem. Pare away the fibrous green portion of stem and bottom of artichoke. Rub cut surfaces with remaining lemon halves. With a serrated knife, cut remaining inner leaves off at the ridge just above the heart, exposing the purple choke. With a melon baller or spoon, scoop out the fuzzy choke. Place trimmed artichoke in the lemon water. Repeat with remaining artichokes.
  2. Combine 2 cups water and lemon juice in a nonreactive pot wide enough to hold artichokes in a single layer. Drain artichokes and lay them on their sides in the pot. Top with garlic, dill, salt and pepper; bring to a boil. Reduce heat to low, cover and simmer, turning artichokes once, until tender when pierced with a fork, 18 to 20 minutes.
  3. With a slotted spoon, transfer artichokes, stems up, to a deep platter. Simmer liquid remaining in pan over medium-high heat until reduced to 1 1/4 cups, about 10 minutes; spoon over artichokes. Let cool to room temperature.
  4. To serve, drizzle artichokes with oil and baste with sauce. Garnish with chopped dill and serve with lemon wedges.

Nutrition

Per serving : 63 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 12 g Carbohydrates; 3 g Protein; 5 g Fiber; 364 mg Sodium; 83 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat

Tips & Notes