Artichokes with Lemon & Dill

Artichokes boast a wealth of health benefits, are low in calories and provide a delicious source of fiber, magnesium and chromium. Members of the thistle family, they pack a healthy punch, as a potent source of vitamins A and C, and folic acid. Fresh dill - available at most grocery stores and farmer’s markets during the summer months - is the perfect complement to the artichoke's complex, grassy flavor.

Ingredients:

• 3 lemons, halved
• 8 large artichokes
• 2 cups water
• 1/3 cup lemon juice
• 6 cloves garlic, chopped
• 1/4 cup chopped fresh dill, plus more for garnish
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 tablespoons extra-virgin olive oil
• Lemon wedges
  

Preparation:
Fill a large bowl with cold water. Squeeze the juice of 2 lemons into the water and add the squeezed lemon halves. Snap off the dark green outer leaves of the artichokes. Working with one artichoke at a time, trim the bottom 1/4 inch of each the stem. Cut remaining inner leaves off at the ridge just above the heart, exposing the purple choke. Scoop out the fuzzy choke. Place trimmed artichokes in the lemon water.

Combine 2 cups water and lemon juice in a pot wide enough to hold artichokes in a single layer. Drain artichokes and lay them on their sides in the pot. Top with garlic, dill, salt and pepper; bring to a boil. Reduce heat to low, cover and simmer, turning artichokes once, until tender when pierced with a fork, 18 to 20 minutes. Transfer artichokes, stems up, to a deep platter. Simmer liquid remaining in pan over medium-high heat until reduced to 1 1/4 cups, about 10 minutes; spoon over artichokes. Let cool to room temperature. Drizzle artichokes with oil and baste with sauce. Garnish with chopped dill and serve with lemon wedges.

Serves 4