If it’s spring, then it’s artichokes season! These large edible buds date as far back as the Greeks and the Romans and widely used in Mediterranean cuisine, especially in France and Italy. Many enjoy dipping the leaves in melted butter, but this recipe is fat free yet delicious.
Skill level: Easy
- 4 large artichokes
- Water to cover
- 1/2 cup lemon juice
- 2 teaspoons salt
- 1 teaspoon black or white pepper
- Soak the artichokes in a large bowl of water. Rinse and repeat 2 more times.
- Place the artichokes in a large deep saucepan.
- Add enough water to cover halfway up the artichokes. About 10 cups.
- Cover with lid and bring the water to a boil on high heat.
- Boil for about 10 minutes with the lid slightly open, then lower heat to medium low and let it simmer for about 40 minutes.
- Pour about 5 or 6 cups of the water out. Leave enough water in the saucepan for serving. You will need about 1 cup of juice per artichoke.
- In a small bowl, combine the lemon juice, salt and black or white pepper. I usually use white because it’s more mild, but both work just fine.
- Drizzle the lemon juice mixture over the artichokes and swirl the saucepan so everything gets incorporated.
- Continue to cook on medium low for another 15 minutes. You’ll know when the artichokes are done, if the leaf pulls out easily.
- Place each artichoke in a small bowl with it’s juice and serve with plenty of napkins!