Lemon Garlic Artichoke Recipe

Lemon garlic artichokes

Lemon garlic artichokes

Last weekend I was bored and unmotivated to cook or bake anything. Mark and I didn’t want to go out for dinner, but we didn’t want to make a huge production, either. I previously purchased two good looking artichokes and thought about them while we pondered on what we were going to eat. My grandma used to eat artichokes dipped in butter when I was younger, and I just didn’t get it. The whole butter thing and eating the meat like an oyster, scraping the meat off with your teeth and leaving the shell behind. I just didn’t get it then. But, I get it now, and loving every bite and scrape along the way. It’s now on my top favorite food lists. I opted to skip out on the dipping them in butter, and mayonnaise was completely out of the question. Yuck. I wanted something light, something easy. This was it for me. I trimmed my two artichokes, boiled them in salted water with lemon wedges, a bay leaf and two cloves of garlic. 45 minutes later, I had a no fuss, fun-to-eat, artichoke meal. I’m already concocting an artichoke dip using this recipe as the base for preparation. I’ll be sure to keep you all posted on that. I can’t wait to make it!

Artichokes

Find two, firm good looking artichokes

Trim the artichoke stems and spikey leaves. Fill a pot half way with water, salt it and add garlic, lemon wedges, and a bay leaf. Boil covered for 35-45 minutes.

Trim the artichoke stems and spiky leaves. Fill a pot halfway with water, salt it, and add garlic, lemon wedges, and a bay leaf. Boil covered for 35-45 minutes.

You know its done when you can easily pull a petal out of the heart.

You'll know it's done when you can easily pull a petal out of the heart.

Pull artichoke petal and put between your teeth, shaving the flavorful meat off. Once all the petals are gone, remove the hairy pith and then you can eat the best part, the artichoke heart.

Pluck an artichoke petal off and put it between your teeth, scraping off the flavorful meat with your teeth. Once all the petals are gone, remove the hairy pith in the middle and then you can eat the best part, the artichoke heart!

I like this recipe as is, but if you want to go all out, melt a couple tablespoons of butter and dip each artichoke petal into before you eat it.

Ingredients

  • 2 artichokes, stem trimmed to the base, and spiky leaves trimmed using a pair of sheers
  • 1 Bay leaf
  • 1 teaspoon salt
  • 2 cloves of garlic, cut lengthwise
  • half of a lemon, sliced into two wedges

Directions

Place trimmed artichokes into a pot of water, only halfway submerging the artichokes. Add salt, bay leaf, garlic cloves, then squeeze lemon wedges into water and toss in lemon wedges afterwards. Cover and boil artichokes for 35-45 minutes (size varies on cooking time). Artichokes are done when a petal effortlessly comes out of the artichoke flower.


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2 Comments

  • Posted June 4, 2010 at 7:25 PM | Permalink

    my first time cooking an artichoke and can’t wait to try this healthy recipe!!! we are growing one in the garden too so this may become a favorite :) (oh and can’t wait to make the marshmallows too… your blog rules) xo

  • DrB
    Posted April 4, 2012 at 4:03 PM | Permalink

    I just tried this recipe. I used one medium-sized artichoke, a quarter of lemon cut into two wedges, one clove of garlic sliced, a pinch of salt and dried thyme (had no bay leaf). I also peeled and trimmed the stem and threw that in the water as well. I cooked it for about 40 minutes, but with 8 or 9 minutes left, I turned the artichoke over in the pot. The base was getting tender, so I left it upside-down, turned the heat down to the lowest setting and simmered it partially uncovered for the remaining time. It turned out perfectly and the artichoke did pick up the flavors and aromas of the cooking liquid. The only thing is that some of the leaves, especially the outer ones, picked up a bitter tinge. I think it was from the lemon pith. In future I would consider using less lemon or just the juice and zest. For a dipping sauce I used Brianna’s Real French Vinaigrette salad dressing, which complemented it well as indicated on the bottle. Thankfully at 14g of fat per serving of dressing, I hardly needed any because the artichoke was pretty flavorful on its own. Thanks for sharing the recipe. My typical way of preparing artichokes is to stuff them Italian-style, but this is much healthier, lighter and more enjoyable.

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