Menu Enter a recipe name, ingredient, keyword...

Extra-Virgin Olive Oil and Artichokes


Make Ahead

The artichokes can be refrigerated overnight. Rewarm gently in the oil before serving.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 large artichokes
  • 1 lemon, halved, plus 2 teaspoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil, preferably Spanish
  • 1/4 cup dry white wine
  • 1/2 cup water
  • 4 garlic cloves, coarsely chopped
  • Salt



Step 1

Squeeze the juice from the lemon into a bowl of water. Working with 1 artichoke at a time, break off the stem and snap off the dark outer leaves. Using a serrated knife, cut off the remaining leaves at the top of the base. Using a small, sharp knife, trim the base. Using a spoon or a melon baller, scoop out the hairy chokes. Rub the artichoke bottom all over with the cut lemon and drop it in the water.

In a medium saucepan, combine the olive oil, wine, water and garlic and bring to a simmer. Add the artichoke bottoms and a large pinch of salt and simmer over moderately low heat until tender, about 12 minutes. Let the artichokes cool slightly in the cooking liquid, then add the 2 teaspoons of lemon juice and season with salt. Serve warm or at room temperature.

You'll also love

Review this recipe

Olive Cracker Spread Roasted Asparagus with Olive Oil and Lemon