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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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
