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    Nutrition Info . . .

    MineralsNatrium, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 gallon water

    2. 4 bay leaves

    3. 3 tablespoons salt

    4. 2 teaspoons whole black peppercorns

    5. 4 large globe artichokes, about 10 ounces each 1 lemon, cut in half

    Instructions Jump to Ingredients ↑

    1. Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot.

    2. With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Add the artichokes and lemons and return to a boil. Place 2 small, heavy plate on top of the artichokes, lower the heat, and cook at a low boil until the artichokes are tender, about 20 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.

    3. Remove the large outer leaves from the artichokes and discard the spiky inner leaves. With a spoon, scrape the hairy choke from the hearts and discard. Reserve the leaves for another use.

    4. Yield : 4 artichoke hearts


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