When they’re in season, artichokes are eaten like candy here. I’ve cooked them a gazillion different ways and so far, this is our favorite.
Adapted from Emeril’s Boiled Artichokes
Serve with your favorite dip. We prefer melted butter but you can use thousand island dressing, vinaigrette, ranch or even Hummus or Tzatziki sauce.
Serves 4
Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂
This method of cooking artichokes is hands down, our favorite. I am always trying different ways because we eat them so often when they're in season but I keep coming back to Emeril's recipe. His seems to be the most flavorful. Fill the pot with 2" of water Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot. Slice bottom stems off and with kitchen shears, trim tips of leaves where thorn is. Salt & pepper tops of artichokes and smear with garlic. Add the artichokes and lemons to pan and return to a boil. My artichokes usually take about 45 minutes but I test them by pulling out one of the leaves..should come out easily. Or...Emeril says they are ready when you can pierce the bottom without resistance. Drain in a colander and let the artichokes sit until cool enough to handle. *Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.Garlicky Artichokes
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