Herbed Baby Artichokes with Lemon and Dill

Bright and citrusy, these baby artichokes make an incredible appetizer or side dish.

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Ingredients

1. 5 baby artichokes or:
   • 1½ cups frozen artichoke hearts, thawed
2. 2 tsp. olive oil
3. 4 Tbsp. lemon juice
4. 2 Tbsp. of fresh parsley, chopped
5. 2 tsp. fresh dill, chopped
6. Ground black pepper, to taste
7. Salt, to taste

Directions

If using thawed artichoke hearts, skip the following initial steps and jump straight to step 4 below.

1. Rinse baby artichokes under cold water and pat dry with paper towels. Pour two cups of cold water into a large bowl and add 3 tablespoons of the lemon juice (to prevent baby artichokes from discoloring).
2. Remove the outer leaves of the artichoke until the white part is revealed. Remove any stray tough outer leaves. Chop off the stem, along with 1 inch off the top. Slice the artichoke in half, and cut out any of the fuzzy choke, if any is present. Chop in half again, so that you have 4 pieces of artichoke. Immediately place in the lemon water. Repeat with the remaining artichokes
3. Bring a medium saucepan with 2 inches of water to a boil. Place steamer basket over the water and place the artichokes in the steamer. Cover, and cook for 8-12 minutes or until fork tender.
4. Heat the olive oil in a medium saucepan until hot, but not steaming. Place the steamed or thawed artichokes in the pan, and season with salt and pepper, if desired. Stir frequently until just starting to brown, about 2 minutes. Add the remaining 2 tablespoons of lemon juice, and reduce heat to low. Cook until the lemon juice is absorbed, about 3 minutes. Pour the artichokes into a bowl and toss with the parsley and dill.

Serving size: 5 artichoke hearts or quarters

Exchanges per Serving: 1 Carb, 0 Protein, ½ Fat

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