• Print
  • Save
  • Pinterest
  • Email
  • Facebook

Whole Artichokes with Lemon-Thyme Dipping Sauce

whole artichokes with lemon-thyme dipping sauce Side
Whole Artichokes with Lemon-Thyme Dipping Sauce
  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 2

Whole steamed artichokes are an impressive appetizer or side dish, but they're actually very easy to make. Prepare in advance and reheat before serving with the herb-accented lemon sauce. MORE+ LESS-

Paula Kittelson
July 16, 2012



whole artichokes
Juice of 1 medium lemon

Dipping Sauce

cup extra-virgin olive oil
tablespoons fresh lemon juice
teaspoons Dijon mustard
teaspoons agave nectar
tablespoons finely chopped shallot
teaspoons thyme leaves
Salt and pepper to taste


Hide Images
  • 1
    Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
  • 2
    Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
  • 3
    Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
  • 4
    Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
  • 5
    To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.

Expert Tips

  • When picking fresh artichokes, look for the heaviest and firmest ones. They should also look green and not dehydrated.
  • You can cook artichokes in advance and keep them in the refrigerator for up to 3 days. When ready to serve, simply reheat in the microwave or oven.
  • The dipping sauce may be prepared several hours in advance.

Nutrition Information

No nutrition information available for this recipe

© 2019 ®/TM General Mills All Rights Reserved

Rate and Comment