Artichokes with Lemon & Dill

Artichokes with Lemon & Dill

1 Review
From: EatingWell Magazine, March/April 1999

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

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.
  • 3 lemons, halved
  • 8 large artichokes
  • 2 cups water
  • ⅓ cup lemon juice
  • 6 cloves garlic, chopped
  • ¼ cup chopped fresh dill, plus more for garnish
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1½ tablespoons extra-virgin olive oil
  • Lemon wedges


  • Active

  • Ready In

  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 ¼ 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 1¼ 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.
  • Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days. Bring to room temperature before serving.

Nutrition information

  • Per serving: 105 calories; 3.0 g fat(0.0 g sat); 9.0 g fiber; 18.0 g carbohydrates; 5.0 g protein; 112.0 mcg folate; 0 mg cholesterol; 2.0 g sugars; 0.0 g added sugars; 44.0 IU vitamin A; 23.0 mg vitamin C; 78.0 mg calcium; 2.0 mg iron; 444 mg sodium; 620.0 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Folate (28% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ fruit, ½ fat

Reviews 1

March 29, 2010
profile image
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.