Simply Boiled Artichokes

Simply Boiled Artichokes

What’s better than spring-time when all of the vegetables are super plump, vibrant and colorful? Local growers are flooding the market with fresh produce, and we can’t get enough! These Simply Boiled Artichokes are gently simmered until tender in a broth infused with lemon and garlic. We serve these beauties with TWO sauces: a delicious lemon butter sauce and a classic garlic aioli. You can also use an of our salad dressings! For a more substantial bite, we also like the Butter Milk Ranch Dressing for these fresh artichokes!

How to make Simply Boiled Artichokes

Prep the artichokes:

Once you have the artichokes prepped, the preparation is simple. To prep them, first cut off the stems close to the base. Then cut off inch from the spiky top. Finally, snip the spines off of the leaves. Check out a great video here if you’re like me and need a visual.

Simmer in seasoned water for 30-40 minutes:

Gently simmer the artichokes in a broth infused with lemon, salt, and garlic for 30-40 minutes.

Serve with the sauce of your choice:

We love our artichokes paired with a light lemon-butter sauce or garlic-aioli. I prefer the lemon-butter while Marion loves the garlic-aioli. If you’re feeling up for it, whip both up! It’s super easy and you’ll be sure to please everyone.  Feel free to also use your favorite dressing or sauce (vinaigrette, Buttermilk Ranch, you name it).

Simply Boiled Artichokes

March 25, 2020
: 3
: 15 min
: 35 min
: 50 min
: Easy

By:

Ingredients
  • 2 large artichokes
  • Kosher salt
  • 1 large lemon, quartered
  • 3 tbsp. salted butter
  • 2 cloves garlic, minced or crushed and divided
  • 2 tbsp. Hellman’s of Duke’s mayo
  • 2 tbsp. plain Greek yogurt
  • 1 tsp. Dijon mustard
  • 1 tbsp. sherry vinegar
Directions
  • Step 1 Prep the artichokes by pulling off the outermost layer of leaves. Cut off the stems close to the base.
  • Step 2 With a sharp knife, trim about one inch off of the spiky top of each artichoke.
  • Step 3 Using a pair of scissors, snip off the spiny edge of each of the leaves.
  • Step 4 Fill a large saucepan or dutch oven with about 2 inches of water. Add 2 lemon quarters to the pot, squeezing the juice first. Next, add 1 minced garlic clove and stir into the water
  • Step 5 Finally, add a tablespoon of salt. Bring to a boil.
  • Step 6 Place the artichokes in the boiling water, cut stem side down. Cover and let simmer on a low flame for about 30-40 minutes.
  • Step 7 You’ll know the artichokes are done when you can easily pull out one of the leaves.
  • Step 8 While the artichokes are simmering, make your sauce. For the lemon butter sauce, melt the butter in a small saucepan. Add the juice of half of the lemon.
  • Step 9 For the garlic aioli, whisk the mayo, yogurt, garlic, vinegar and mustard in a small bowl. Sprinkle in salt and pepper to taste.