Image
main content start
Baby Artichokes with Herb Dressing
15 min prep time
20 min cook time
4servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook
Photo by
Photography by Eric Hinders, Food Styling by Skyler Myers, Art Direction by Haleigh Eason
How to Make Baby Artichokes with Herb Dressing
This popular Mediterranean side dish is enjoyed in late spring when baby artichokes are at their peak. In addition to their mellow, buttery flavor, fresh baby artichokes have a tender texture and elegant presentation. If you've never worked with fresh artichokes before, don't be intimidated. The steps to preparing them are simple, and after cooking them once, you'll be a pro. If baby artichokes are not in season, substitute reduced-sodium canned artichoke hearts or frozen ones.
15 min prep time
20 min cook time
4servings
3 artichokes
Print Recipe >
Step-By-Step Instructions:
-
Soak the artichokes in water to clean. Drain and repeat until the water is clear. Peel away the outside leaves of the bottom half of the artichokes, then cut off the top quarter of the artichokes. If tough, dark-green leaves remain, peel those as well. At this point, the artichoke should look like a flower, and the tough, dark leaves should all be removed, leaving only lighter-colored, more tender leaves.
-
Add the juice of 1 lemon to a bowl full of cold water, then place the artichokes in the lemon water to prevent discoloration.
-
Bring a large pot of water to a boil. Remove the artichokes from the bowl, discarding the lemon water, and add them to the pot.
-
Bring the water back to a boil over high heat, then reduce the heat to medium-low and simmer for 15 to 20 minutes, or until tender. Drain the artichokes and set aside.
-
Place the remaining lemon juice, the olive oil, and mustard in a blender. Blend together to form a vinaigrette.
-
Stir in the pepper, mint, dill, and parsley, and pour the dressing over the artichokes. Serve warm or at room temperature.
Nutrition facts
4 Servings
-
Serving Size
3 artichokes
- Amount per serving Calories 150
- % Daily value*
-
Total Fat
7g
9%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 250mg 11%
-
Total Carbohydrate
19g
7%
- Dietary Fiber 10g 36%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 6g
- Potassium 660mg 14%
Ingredients
fresh baby artichokes
12 whole
olive oil
2 tbsp
lemon (from 2 lemons)
4 tbsp
Dijon Mustard
1 tbsp
black pepper
1/8 tsp
fresh mint (finely chopped)
1 tsp
fresh dill (finely chopped)
3 tbsp
fresh parsley (finely chopped)
1 tbsp
Related Recipes
View more related recipesDFH Related Recipes
Image
Image
Sponsored
Stuffed Chicken Breast with California Dates, Spinach, & Herbed Ricotta
20 min
25 min
4
Image
Reviews & Ratings