Red Meat Allergy Friendly Garlic-Herb Artichokes
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Learn more →Ingredients
4 servings
- 4 large artichokes
- 1 lemon, halved
For the garlic-herb drizzle
- ¼ cup olive oil
- 4 cloves garlic, thinly sliced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp fine sea salt
- 1 tbsp fresh lemon juice
Instructions
- 1
Fill a large pot with 2 inches of water and set a steamer basket inside. Squeeze one lemon half into the water and drop the spent half in as well. Bring to a boil over high heat.
- 2
While the water heats, prepare the artichokes: use kitchen shears to snip the sharp tips off the outer leaves. Slice about 1 inch off the top of each artichoke with a chef's knife, then trim the stem to about 1 inch. Rub all cut surfaces immediately with the remaining lemon half to prevent browning.
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