Artichokes in Lemon Dill Sauce

A perfect summer recipe.


  • 3 qt water
  • 1/4 c olive oil
  • 2 bay leaves
  • 6 lemon slices
  • 1 clove garlic split
  • to taste salt and pepper
  • 3 lb artichokes
  • 1/4 c butter melted
  • 2 T lemon juice
  • 2 T olive oil
  • 1 T fresh dill


Bring 3 quarts water, ¼ C olive oil, lemon slices, bay leaves, garlic, salt, and pepper to a boil. Trim stalk base from artichokes. Cut 1 inch slice from tops and snip off spike ends. Wash in cold water. Add artichokes to boiling mixture, reduce heat, and simmer for 45 minutes. Drain well.

Sauce Mix last four ingredients (butter, lemon juice, olive oil & fresh dill) together until well combined. To serve Pull out leaves, one at a time, and dip in sauce. Discard prickly choke.

photos: CCF staff

Appetizer/Sides artichoke dill gluten-free summer side

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