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- 2
large lemons, halved
- 6
globe artichokes
Zest of 1⁄2 orange and
juice of 1 orange
- 3
sprigs thyme, leaves picked
- 1 Tbsp.
sherry vinegar
- 3 Tbsp.
olive oil
1⁄2 tsp orange blossom water
(optional)
1⁄2 tsp salt
- Step 1
Bring a large pan of water to the boil with the juice and shells of the lemons. To prepare the artichokes, trim about 3mm (1⁄8in) off the tops of the pointed artichoke heads. Snap the stalks from the heads and trim the bottom of the artichokes so they'll sit upright when served. Pull off the first rows of small outer leaves near the base and, using scissors, snip the sharp tips off the remaining leaves. Add to the pan of water, weighing them down with a colander and saucepan lid, if necessary, so they're fully submerged. Boil for 25-30min or until a knife easily pierces the base. Drain and set aside to steam dry.
- Step 2
Whisk together the remaining ingredients to make the dressing.
- Step 3
To serve, put the artichokes on serving plates with the dressing
in a bowl alongside. To eat, pull off the leaves one by one, dip into the dressing and scrape the soft flesh off the base with your teeth. Avoid the fibrous choke (scrape away the fibres with a small spoon when you get to them), but enjoy the tender, meaty heart beneath.
Try these other recipes:
Artichoke and mushroom lasagne
Nut-baked goat's cheese salad
Thyme tomatoes
Cook's tip
Lemon juice stops the artichokes going brown while cooking.
Per Serving:
- Calories: 80
- Fibre: 5 g
- Total carbs: 4 g
- Sugars: 2 g
- Total fat: 6 g
- Saturated fat: 1 g
- Protein: 5 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
