Recipe by Oxmoor House January 1983


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • To Clean: Wash by plunging up and down in cold water. Cut off stem end; cut off 1/2-inch straight across top. Discard loose bottom leaves. With scissors, trim away one-fourth of each outer leaf. Drop into acidulated water (juice of 1 lemon to 1 quart of water), or rub tops and edges of leaves with a lemon wedge, to prevent discoloration.

  • To Boil: Place artichokes in 2 inches of water in a large Dutch oven. Bring to a boil. Cover and reduce heat; simmer 30 minutes. Cool slightly.

  • To Serve: Spread leaves apart; pull out center leaves, and scrape out the fuzzy thistle center (choke) with a spoon; discard choke. Serve with a sauce to the side or placed in the cavity of cleaned artichoke.

  • Serving Suggestions: Artichokes may be served warm or chilled as an appetizer or salad with any of the following: Drawn Butter, French Dressing, Homemade Mayonnaise, Horseradish Sauce, Lemon-Butter Sauce, Mustard Dip Sauce, or any hollandaise sauce.


Oxmoor House Homestyle Recipes