Ingredients
Scale
- 4 globe artichokes
- 1 large lemon halved
- 3 tablespoons freshly chopped italian flat leaf parsley
- 2 tablespoons freshly chopped mint
- 3 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Prepare a bowl of water and squeeze the juice from half a lemon into it; set aside to use for the artichokes.
- Take one artichoke, cut the top of the stem, and remove the tough outer leaves until you reach the tender, pale yellow interior.
- Trim the top of the artichoke and scoop out the fuzzy choke with a spoon, rubbing the cut surfaces with the remaining half lemon.
- Trim the dark green parts of the stem and base, then rub all cut surfaces with lemon and place the artichoke into the lemon water while you continue prepping the others.
Last Step:
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Artichokes can oxidize quickly, so it’s important to keep them in lemon water during prep.
Use freshly squeezed lemon for the best flavor and to prevent browning of the artichokes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetable Dishes
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 artichoke
- Calories: 120
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg