Artichokes in Lemon Sauce is very simple, but the presentation is sure to please everyone at the table. This recipe is from our book "Cooking with the Bible: Recipes for Biblical Meals." —Anthony Chiffolo
juice of one lemon
cloves fresh garlic, peeled and minced
radicchio or variegated arugula
vinaigrette dressing or butter dip
In This Recipe
Pour the water into a large saucepan and put in place a basket or standing strainer/sieve. Add lemon juice and garlic to the water. Cut the stems off the chokes and with scissors or a sharp knife cut the upper part of the leaves straight across (they tend to be spiny and prickly, so it's best to remove them before cooking or eating), leaving a flat top. Place the artichokes in the strainer, partially cover the pot, and cook for about 30–35 minutes at a medium-to-high heat. (Do not overcook, or they become mushy.)
Remove from pot and arrange on a large platter surrounded by radicchio or variegated arugula.
Serve with a vinaigrette dressing or a warm butter dip.