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Artichokes With Lemon-Butter


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  • 4 whole artichokes (preferably pointed-leaf, not globe artichokes)
  • 4 lemons divided
  • 2 tablespoons whole coriander seeds
  • 2 tablespoons salt
  • 1 stick salted butter cut 8 pieces


Servings 4


Step 1

Trim the stems of the artichokes to about 2 inches. Bring 4 quarts of water to a boil in a large saucepot. Halve 3 lemons and squeeze juice into water. Add lemon halves, coriander seeds, and salt; cook 5 minutes.

Place artichokes in the cooking liquid, and cover with a heavy plate to keep them from floating. Boil 15 minutes, until a paring knife, inserted where the stem meets the bottom, comes out easily.

In a small bowl, melt butter in a microwave. Mix in juice of remaining lemon.

Serve each person one whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves.

This recipe yields 4 servings.

Carbohydrates: 13.5 grams
Net Carbs: 6.5 grams
Fiber: 7 grams
Protein: 4 grams
Fat: 28.5 grams
Calories: 315

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