Artichokes With Lemon & Dill
Prep time
Total time
Serves: 8
  • 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 tsp salt
  • ¼ tsp freshly ground pepper
  • 1 ½ tbsp extra-virgin olive oil
  • Lemon wedges
  1. In a large bowl of cold water, squeeze the 2 lemons into the water and add the squeezed halves of the lemon. Snap the outer dark green leaves off of the artichokes, then trim the bottom ¼th of an inch off of the bottom of the stem. Rub the rest of the artichokes with the remaining lemon half.
  2. With a serrated knife, cut the remaining inner leaves off of the ridge just about the heart while exposing the purple choke. Use a melon baller or spoon and scoop out the fuzzy choke. Put the trimmed artichoke in the lemon water and repeat until all of the artichokes are complete.
  3. Add 2 cups of water with the lemon juice in a nonreactive pot that is wide enough to hold the artichokes in a single layer. Drain the artichokes and lay them on their sides in the pot. Top them with garlic, salt, dill and pepper, bring it a boil. After it hits a boil, reduce the heat to low, cover and then simmer, making sure to turn the artichokes once. Check with a fork to see if they are tender, which should take 18 to 20 minutes.
  4. Using a slotted spoon, move the artichokes with the stem up to a deep platter. Simmer the remaining liquid in a medium-high heat pan until it’s reduced to 1 and ¼ cups, which should take about 10 minutes. Spoon the liquid over the artichokes and then let them cool to room temperature.
  5. When you are ready to serve the dish, drizzle the artichokes with oil and then baste it in the sauce. Garnish with chopped dill then serve with lemon wedges.
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