Category Winner: Sides and Salads. "I simply love the taste of this unique little vegetable. The recipe has a bit of lemony tang, and I opt for a Vidalia onion to complement that flavor. The easy preparation ensures that the dish comes out the same every time you make it. " —Nikki LoRé, Rochester, NY

Nikki LoRé, Rochester, NY
Recipe by Cooking Light

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Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 3 artichokes and 1 onion quarter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.

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  • Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.

Nutrition Facts

198 calories; calories from fat%; fat 14.1g; saturated fat 2g; mono fat 10g; poly fat 2g; protein 5.3g; carbohydrates 18.5g; fiber 7.8g; cholesterolmg; iron 0.3mg; sodium 565mg; calcium 17mg.