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Artichokes with Dill Sauce


  • 12 Frozen artichokes
  • Salt to taste
  • Juice of 2 lemons
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 cup fresh dill. Finely chopped
  • Freshly ground black pepper to taste


Place artichokes in a large saucepan, add some salt, cover with water, and bring to a boil over medium-high heat. Once artichokes start to boil, reduce heat to medium and continue boiling artichokes until they are tender.
Drain the artichokes and set on a small serving platter. Place lemon juice, olive oil, Dijon mustard, and dill into a blender. Blend together to form a vinaigrette and sea- son with salt and pepper to taste. Pour dressing over artichokes. Serve warm or at room temperature.