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1
Prepare a bowl of water large enough to hold all of the artichokes.
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2
Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
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3
Remove any tough outer leaves from artichokes.
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4
Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each.
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5
Use kitchen shears to trim sharp tips of the leaves.
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6
Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
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7
Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil.
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8
Place the lemon peel and artichokes, stem ends down, in basket.
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9
Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
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10
When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke.
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11
Serve artichokes with dipping sauces, as desired.
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12
Per Serving (artichoke)
-
13
Calories: 61
-
14
Saturated: 1g
-
15
Unsaturated Fat: 0g
-
16
Cholesterol: 0mg
-
17
Carbohydrates: 14g
-
18
Protein: 4g
-
19
Sodium: 121mg
-
20
Fiber: 7g
