Categories: Sides
Ingredients
- 4 large lemons, divided, plus more for garnish
- 8 large artichokes
- 2 cups water
- 6 garlic cloves, chopped
- 1/4 cup chopped fresh dill, plus more for garnish
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tbsp. olive oil
Directions
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Squeeze the juice from 2 lemons. Fill a large bowl with cold water and add the juice and rinds. Trim artichokes and place in the lemon water to prevent discoloration.
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Squeeze 1/3 cup juice from the remaining 2 lemons. Combine the juice with 2 cups water in a large nonreactive pot wide enough to hold the artichokes in a single layer. Drain the artichokes and lay them on their sides in the pot. Top with garlic, dill, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer, turning the artichokes once, until tender when pierced with a fork, 18-20 minutes.
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Transfer the artichokes to a deep platter with a slotted spoon. Simmer the liquid remaining in the pan over medium-high heat until reduced to 1 1/4 cups, about 10 minutes. Spoon over the artichokes and let cool to room temp.
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To serve, drizzle the artichokes with oil and baste with the sauce. Garnish with chopped rill and lemon wedges.