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.
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.
Drain the artichokes and lay them on their sides in the pot.
Top with garlic, dill, salt and pepper.
Bring to a boil.
With a slotted spoon, transfer the artichokes to a deep platter.
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.
Tips
Make Ahead Tip: Prepare through Step 3.
Cover and refrigerate for up to 2 days.
Bring to room temperature before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
