Artichokes Simmered with Lemon and Honey

1. 1

   If using baby artichokes, pull off the tough outer leaves and trim the tops of the remaining leaves.

2. 2

   If using large artichokes, pull off the dark green outer leaves until you reach the pale green leaves at the base; cut across the leaves about 1 inch from the base.

3. 3

   Cut both baby and large artichokes in half lengthwise.

4. 4

   Scoop out the chokes.

5. 5

   Using a vegetable peeler or paring knife, peel the stems and trim away any dark green.

6. 6

   Rub the artichokes all over with the lemon halves.

7. 7

   In a medium nonreactive saucepan, combine 1 cup of water with the lemon juice, honey, olive oil and 1/2 teaspoon of salt.

8. 8

   Snugly fit the artichokes in the pan.

9. 9

   Cover and bring to a boil over high heat, then reduce the heat to low and cook until the artichokes are tender when pierced with a knife, about 15 minutes for large and 10 minutes for small.

10. 10

    Transfer the artichokes to a plate.

11. 11

    Boil the liquid in the pan over high heat until reduced to 1/2 cup, about 10 minutes.

12. 12

    Season with salt and pepper.

13. 13

    Cut the artichokes into wedges and pour the reduced liquid on top.

14. 14

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.