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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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


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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • 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
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By: Sheryll Lyn
Okay but I prefer my way much better.
March 29, 2010
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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.
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