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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.

Source: EatingWell Magazine, March/April 2017




Ingredient Checklist


Instructions Checklist
  • 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 1/4 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 1/3 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 1 1/4 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.

Nutrition Facts

1 artichoke each
105 calories; protein 5.5g; carbohydrates 18.4g; dietary fiber 8.8g; sugars 1.8g; fat 2.9g; saturated fat 0.4g; vitamin a iu 43.6IU; vitamin c 22.8mg; folate 112.2mcg; calcium 77.8mg; iron 2.2mg; magnesium 98.8mg; potassium 619.6mg; sodium 444.5mg; thiamin 0.1mg.

3 1/2 vegetable, 1/2 fat