These simply prepared artichokes can be served at room temperature or chilled. Serve as a first course or as a side dish with grilled chicken or fish. Source: EatingWell Magazine, March/April 2017

EatingWell Test Kitchen
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Ingredients

Directions

  • Squeeze the juice from 2 lemons. Fill a large bowl of cold water and add the juice and rinds. Use a paring knife to trim the bottom 1/4 inch off the artichoke stems. Snip the thorn off the leaves with kitchen shears. Cut off about 1 inch from the tops. With a melon baller or spoon, scoop out the fuzzy chokes. Place the trimmed artichokes in the lemon water to prevent discoloration.

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  • Squeeze 1/3 cup juice from the remaining 2 lemons. Combine the juice with 2 cups water in a large nonreactive pot wide enough to hold the artichokes in a single layer. Drain the 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 the artichokes once, until tender when pierced with a fork, 18 to 20 minutes.

  • With a slotted spoon, transfer the artichokes to a deep platter. Simmer the liquid remaining in the pan over medium-high heat until reduced to 1 1/4 cups, about 10 minutes; spoon over the artichokes. Let cool to room temperature.

  • To serve, drizzle the artichokes with oil and baste with sauce. Garnish with chopped dill and lemon wedges, if desired.

Tips

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days. Bring to room temperature before serving.

Nutrition Facts

105 calories; 2.9 g total fat; 0.4 g saturated fat; 445 mg sodium. 620 mg potassium; 18.4 g carbohydrates; 8.8 g fiber; 2 g sugar; 5.5 g protein; 44 IU vitamin a iu; 23 mg vitamin c; 112 mcg folate; 78 mg calcium; 2 mg iron; 99 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/17/2017
Okay but I prefer my way much better. Read More
Rating: 4 stars
10/30/2011
A wonderful alternative to classic higher-fat and higher-carb artichoke recipes --- without sacrificing flavor and enjoyment. This will take more than 20 min. if you are not accustomed to preparing artichokes often but it's still worth the time and effort --- on a weekend. The recipe is well-flavored as-written no need to increase seasonings. Good lemon garlic and dill flavors. Add a touch of olive oil and salt and this should satisfy any palate. My husband and father both enjoyed it and would be happy to have it again. Read More