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Dipping artichoke leaves one by one into balsamic vinaigrette until you reach the meaty heart is a leisurely way to begin a meal.

Source: EatingWell Magazine, March/April 1994


Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • Cut lemon in half. Slice 1 half and reserve the other half for rubbing over artichokes. Place 3 quarts water, wine, parsley, thyme, bay leaf, salt and the lemon slices in a large pot. Bring to a simmer, cover and cook over medium-low heat for 10 minutes.

  • Meanwhile, pull off the short tough outer leaves of each artichoke. Cut off the top 1/2 inch of the artichoke. Using scissors, trim off the sharp points of the remaining leaves. Rub the whole artichoke, especially the cut portions, with the cut side of the lemon half.

  • Add the artichokes to the pot and simmer, covered, until tender, about 30 minutes. Drain, discarding lemon slices and herbs, and let cool slightly.

  • Whisk together vinegar, oil, mustard, garlic and remaining 1 tablespoon water in a small bowl. Season with salt and pepper. Serve the artichokes with the vinaigrette for dipping.

Nutrition Facts

97 calories; protein 4.2g; carbohydrates 14.8g; dietary fiber 6.9g; sugars 2.3g; fat 3.7g; saturated fat 0.5g; vitamin a iu 17.1IU; vitamin c 15.2mg; folate 87.1mcg; calcium 58.2mg; iron 1.7mg; magnesium 77.1mg; potassium 497.6mg; sodium 524.3mg; thiamin 0.1mg.

1 1/2 vegetable, 1/2 fat