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Fresh Artichoke with Lemon Oil Hot

Fresh Artichoke with Lemon Oil
Fresh Artichoke with Lemon Oil
Fresh Artichoke with Lemon Oil
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Main Ingredients Vegetables
Course AppetizerSide Dish
Meal Healthy Snack
Preparation Method Steamed
Difficulty Easy
Prep Time 30 mins
IC Diet Scale Bladder Friendly
Keys To Success Check for doneness at 20 mins. A knife should slide easily into the base of the Artichoke. If too firm, keep steaming. Be careful not to overcook as it can make the heart too mushy. But do not under cook either or it will be woody.

Artichokes are simple, delicious and a fun snack to eat while watching TV. Best of all, they are extremely IC Friendly, low in calories and a great source of fiber, vitamin C, magnesium and potassium. My husband and I eat these regularly when in Season.


  • Fresh Artichokes
  • Extra Virgin Olive Oil
  • Lemon Oil
  • Sea Salt
  • Optional: 1 clove garlic, 1 bay leaf

Cooking Instructions

  • Wash Artichoke well by dunking it upside down in water several times. Some people trim the leaves because they can be thorny. I only do it for company since it is a little time consuming.
  • Remove the base stem, but don’t trash it because it is one of the best part. Instead, peel off the outer layer which can be quite fibrous.
  • In a large steaming pot, pour a couple of inches of water and then add a heavy dose of salt along with a drop of lemon oil.  If you want to dress it up a bit more, add a clove of garlic and a bay leaf.
  • Insert a steaming basking and place Artichoke butt side down. Make sure the water level is not too high as you do not want any water touching the Artichoke.
  • Steam for 20 – 30 minutes (times vary based on size). Some people say you should NOT cover the pot in order to preserve the color of the artichoke (covering prevents the acids from escaping which causes the artichoke to turn brown).  We find it doesn't make a whole heck of a big difference.  Covering the pot speeds up the cooking time and results in more even cooking.  But if you really care about the color, steam in an uncovered pot and add another 10 - 20 minutes of cook time.
  • To check for doneness, a knife should somewhat easily slide into the butt of the Artichoke.
  • Eat them plain or with a simple dipping sauce made of Extra Virgin Olive Oil, a drop of Lemon Oil and salt to taste.

To eat, remove a leaf, scrape off the tender bits of the bottom of the leaf by putting the fat part of the leaf in your mouth, closing your teeth on it, and pulling the leaf outwards. Discard the leftover leaves in a container or in a pile on your plate.

Continue until you get to the smaller center leaves. These leaves cover a finer, almost hairy growth just on top of the heart of the artichoke. Some people call this part the choke. Remove the choke with a knife by slicing horizontally across the top to expose the delicate heart. The heart of the artichoke is the most prized and delicious portion.

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