Recipe Image

Artichokes with Lemon & Dill

  • 20 m
  • 50 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/20/2019