1 Lemon, Thinly Sliced
5 Fresh Parsley Sprigs
3 Garlic Cloves
2 Tsp. Salt
4 Fresh Artichokes (about ¾ Lb. each)
3 Tbsp. Olive Oil
Salt and Pepper
See Sauce Recipes for Dipping Sauce:
Chipotle-Garlic Lemon Mayo
Chipotle-Lime Mayo
Peppy Basil Garlic butter


  1. Wash artichokes by plunging up and down in cold water.  Cut off stem ends, and trim about 1 inch from top of each artichoke, using a serrated knife.  Remove any loose bottom leaves.  Trim one-forth off top from each outer leaf, using kitchen shears. 

Steamed Artichokes

  1. Combine lemon, parsley sprigs, garlic cloves and salt, along with .2-1/2 cups water in large Dutch oven. 
  2. Place a steamer basket in Dutch oven.  Arrange artichokes in steamer basket. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until stem end is easily pierced with a long wooden pick. 
  3. Remove artichokes from Dutch oven.  Carefully pull open center leaves of artichokes.  Remove and discard choke using a long spoon.  Serve with Dipping Sauce.


  1. Preheat grill to 350 to 400 degrees.  Steam artichokes first, then carefully cut artichokes in half lengthwise; remove and discard choke. 
  2. Liberally brush cut sides of artichokes with olive oil, and sprinkle with desired amount of salt and pepper.  Grill artichokes, covered with grill lid, for 5 minutes each side.  Serve with Dipping Sauce.

Servings:  4

Recipe From Southern Living, March 2009