Categories: Sides

Ingredients

• 4 large lemons, divided, plus more for garnish
• 8 large artichokes
• 2 cups water
• 6 garlic cloves, chopped
• 1/4 cup chopped fresh dill, plus more for garnish
• 1 tsp salt
• 1/4 tsp black pepper
• 1 1/2 tbsp. olive oil

Directions

1. Squeeze the juice from 2 lemons. Fill a large bowl with cold water and add the juice and rinds. Trim artichokes and place in the lemon water to prevent discoloration.

2. Squeeze 1/3 cup juice from the remaining 2 lemons. Combine the juice with 2 cups water in a large nonreactive pot wide enough to hold the artichokes in a single layer. Drain the artichokes and lay them on their sides in the pot. Top with garlic, dill, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer, turning the artichokes once, until tender when pierced with a fork, 18-20 minutes.

3. Transfer the artichokes to a deep platter with a slotted spoon. Simmer the liquid remaining in the pan over medium-high heat until reduced to 1 1/4 cups, about 10 minutes. Spoon over the artichokes and let cool to room temp.

4. To serve, drizzle the artichokes with oil and baste with the sauce. Garnish with chopped rill and lemon wedges.

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