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8 medium or large artichokes (or 16 small)
To trim artichokes, cut off top 1" to 2" of large artichokes or 1/2" to 1" of small ones. Trim spikes from tips of leaves with scissors.
Put artichokes in a large saucepan of boiling salted water and cover with a lid of slightly smaller diameter than that of pan to keep them submerged. Cook over medium heat until a leaf can be easily pulled out; medium artichokes will need about 30 minutes and large ones about 45 minutes. Small ones are usually tender after 15 to 20 minutes of simmering.
To make dressing, whisk lemon juice with salt and pepper. Whisk in oil, thyme and hot pepper. Taste and adjust seasoning.
Using tongs, remove artichokes from water, turn them upside down, and drain thoroughly. Either cover to keep warm; or let cool and serve at room temperature or chilled. Whisk dressing before using and add chopped parsley. Serve dressing in small bowls to accompany artichokes.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1/4 cup fresh strained lemon juice
Salt and freshly ground pepper
2/3 cup extra-virgin olive oil
4 teaspoons fresh thyme leaves OR 2 teaspoons dried thyme
1 to 2 teaspoons minced fresh hot pepper OR ground hot red pepper OR hot paprika to taste
2 to 3 tablespoons chopped parsley
Artichokes are a Pesach favorite in the Mediterranean-Jewish kitchen. This is an easy, flavorful way to serve them.