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Ingredients
- 2 Tbsp. Plus 1/4 c. fresh lemon juice
- 6 x Fresh artichokes, (about 3 3/4 pounds)
- 1 x Lemon, halved
- 1/3 c. Extra virgin olive oil
- 8 x Green onions, minced (about 2 c.)
- 3 c. Water, (or possibly more)
- 1/4 c. Minced fresh dill
- 2 tsp Sugar
- 1 1/2 tsp Salt
- 2 Tbsp. All purpose flour
Directions
- Pour 2 Tbsp. lemon juice into large bowl of water. Cut stem from 1 artichoke; pull off and throw away 3 outer bottom layers of leaves, exposing pale green base. Carefully trim artichoke base and leaf ends. Cut artichoke in half. Using small spoon, remove choke and prickly leaves from center. Rub cut edges of artichoke with cut side of lemon half. Place artichoke in bowl of water and lemon juice.
- Repeat trimming of remaining artichokes, placing each in water with lemon juice.
- Heat oil in large Dutch oven over medium-high heat. Add in green onions; saute/fry till tender, about 3 min. Add in 3 c. water, dill, sugar, salt and 1/4 c. lemon juice. Bring to simmer. Drain artichokes; add in to Dutch oven. Cover, simmer till artichoke bottoms are tender and leaves can be pulled off easily, occasionally pushing artichokes under water, about 30 min. Using slotted spoon, transfer artichokes to platter; reserve cooking liquid. Test artichokes with foil to keep hot, if you like.
- Place flour in small bowl. Whisk in 1/2 c. cooking liquid. Pour flour mix into liquid in Dutch oven; bring to boil, stirring. Cook till sauce thickens, stirring constantly and thinning with more water if necessary, about 2 min. Season with salt and pepper. Pour over artichokes. Serve hot or possibly at room temperature.
- Serves 4.
- Fruit;
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1312g | |
| Calories 940 | |
| Calories from Fat 649 | 69% |
| Total Fat 73.46g | 92% |
| Saturated Fat 10.25g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3712mg | 155% |
| Potassium 1288mg | 37% |
| Total Carbs 71.42g | 19% |
| Dietary Fiber 29.3g | 98% |
| Sugars 16.2g | 11% |
| Protein 12.66g | 20% |
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