Artichokes with Lemon and Parsley

Artichokes with Lemon and Parsley



(Serves 2 to 4)

  • 6 tablespoons lemon juice, divided

  • 2 whole fresh artichokes

  • 2 tablespoons olive oil

  • 3 scallions, chopped

  • 1-1/2 cups water

  • 2 tablespoons chopped parsley

  • 1 teaspoons sugar

  • 3/4 teaspoon salt

  • 1 tablespoon flour

  • 1 tablespoon water


  1. Fill a bowl with water and add 3 tablespoons of lemon juice.  Remove tough outer leaves from the artichokes.  Trim the ends of the remaining leaves and cut off the top 1-inch of the artichoke.  Cut the artichoke in half vertically and scrape out the choke.  Place the artichokes in the lemon-water.

  2. Heat the oil in a wide, shallow saucepan.  Add the scallions, and sauté for 2 minutes.  Add the water, sugar, salt, and remaining lemon juice.  Bring to a simmer.  Remove the artichokes from the lemon-water and add to the saucepan.  Cover and simmer for 30 minutes.  Remove the artichokes to a serving dish; reserve the liquid in the saucepan.

  3. Combine the tablespoon of flour with the tablespoon of water to a smooth paste.  Whisk the mixture into the reserved liquid.  Return the saucepan to the heat and cook until the sauce thickens, about 2 minutes.  Season with salt and pepper, pour over the artichokes, and serve.

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