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Artichokes with Lemon & Dill
Artichokes with Lemon & Dill
2 Reviews
From: EatingWell Magazine, March/April 2017
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.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 4 large lemons, divided, plus more for garnish
- 8 large artichokes
- 2 cups water
- 6 cloves garlic, chopped
- ¼ cup chopped fresh dill, plus more for garnish
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 1½ tablespoons extra-virgin olive oil
Preparation
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Active
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Ready In
- 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 ¼ 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.
- Squeeze ⅓ 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 1¼ 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.
- Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days. Bring to room temperature before serving.
- Serving size: 1 artichoke each
- Per serving: 105 calories; 3 g fat(0 g sat); 9 g fiber; 18 g carbohydrates; 5 g protein; 112 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 44 IU vitamin A; 23 mg vitamin C; 78 mg calcium; 2 mg iron; 444 mg sodium; 620 mg potassium
- Nutrition Bonus: Vitamin C (38% daily value), Folate (28% dv)
- Carbohydrate Servings: 1
- Exchanges: 3½ vegetable, ½ fat
Reviews 2
April 17, 2017
By: Sheryll Lyn
Okay but I prefer my way much better.
March 29, 2010
By: EatingWell User
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.
