• 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


  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.
  2. Steamed – Combine lemon, parsley sprigs, garlic cloves, salt, and 2-1/2 cups water in large Dutch oven. 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. Remove artichokes from Dutch oven. Carefully pull open center leaves of artichokes. Remove and discard choke using a long spoon. Serve with Dipping Sauce.
  3. Grilled – Preheat grill to 350 to 400 degrees. Steam artichokes first, then carefully cut artichokes in half lengthwise; remove and discard choke. 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.
  4. Servings: 4
  5. See Sauce Recipes
    • Chipotle-Garlic Lemon Mayo
    • Chipotle-Lime Mayo
    • Peppy Basil Garlic Butter

Recipe from Southern Living, March 2009