Artichokes with Lemon & Dill

Preparation

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 1/4 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 1 1/4 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.

Tips & Notes

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

Nutrition

Per serving: 63 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 12 g carbohydrates; 3 g protein; 5 g fiber; 364 mg sodium; 83 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat

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