Steamed Artichokes with Lemon Olive Oil

From Christine's Kitchen

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  • 1 quart unsalted vegetable broth (non-tomato)
  • 1 lemon cut into 4 pieces
  • 3 cloves garlic, sliced
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • A few grinds of fresh black pepper
  • Lemon Olive Oil Dip:
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • Sea salt and black pepper to taste


Wash the artichokes. Slice the stems off close to the base. Using your knife, score the stem with an “x.”

Place into a large stock pot: the broth, lemon, garlic, bay leaves, olive oil, sea salt and pepper.  Bring to a boil and add the artichokes.  Reduce the heat to simmer on medium low. Cook, covered, for 30 minutes.  Check them occasionally to make sure the liquid doesn’t evaporate.

Remove the hot artichokes with a pair of tongs and transfer to a serving plate. Prepare the Lemon Olive Oil Dip by mixing all ingredients together.

Serve the artichokes with the dip and enjoy!

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