Ingredients
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 artichoke
- 1 lemon
Make it step by step
- Cut off artichoke stem and head.
- Remove base leaves and cut off pointy end of upper leaves.
- Rub artichoke in lemon to preserve color.
- Add salt (and any seasonings) to 3 inches of water, bring to low boil.
- Place artichoke top down in pot tall enough to place lid without touching the artichoke.
- Boil on low 30–45 minutes until bottom can be punctured without resistance.
- Place artichoke upside down to drain.
- Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.
- When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.