Artichokes With Lemon And Dill Recipe

Name: Artichokes With Lemon And Dill Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Plus 1/4 c. fresh lemon juice; 6 x Fresh artichokes, (about 3 3/4 pounds); 1 x Lemon, halved; 1/3 c. Extra virgin olive oil; 8 x Green onions, minced (about 2 c.); 3 c. Water, (or possibly more); 1/4 c. Minced fresh dill; 2 tsp Sugar; 1 1/2 tsp Salt; 2 Tbsp. All purpose flour

Servings: persons

1
Pour 2 Tbsp.
2
lemon juice into large bowl of water.
3
Cut stem from 1 artichoke; pull off and throw away 3 outer bottom layers of leaves, exposing pale green base.
4
Carefully trim artichoke base and leaf ends.
5
Cut artichoke in half.
6
Using small spoon, remove choke and prickly leaves from center.
7
Rub cut edges of artichoke with cut side of lemon half.
8
Place artichoke in bowl of water and lemon juice.
9
Repeat trimming of remaining artichokes, placing each in water with lemon juice.
10
Heat oil in large Dutch oven over medium-high heat.
11
Add in green onions; saute/fry till tender, about 3 min.
12
Add in 3 c. water, dill, sugar, salt and 1/4 c. lemon juice.
13
Bring to simmer.
14
Drain artichokes; add in to Dutch oven.
15
Cover, simmer till artichoke bottoms are tender and leaves can be pulled off easily, occasionally pushing artichokes under water, about 30 min.
16
Using slotted spoon, transfer artichokes to platter; reserve cooking liquid.
17
Test artichokes with foil to keep hot, if you like.
18
Place flour in small bowl.
19
Whisk in 1/2 c. cooking liquid.
20
Pour flour mix into liquid in Dutch oven; bring to boil, stirring.
21
Cook till sauce thickens, stirring constantly and thinning with more water if necessary, about 2 min.
22
Season with salt and pepper.
23
Pour over artichokes.
24
Serve hot or possibly at room temperature.
25
Fruit;

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. Plus 1/4 c. fresh lemon juice, 6 x Fresh artichokes, (about 3 3/4 pounds), 1 x Lemon, halved, 1/3 c. Extra virgin olive oil, and more.

Yes, Artichokes With Lemon And Dill Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!