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Slow-Sautéed Artichokes with Lemon Juice & Thyme

Sarah Jay

Servings: four.

For me, an artichoke is one of the world’s luxurious eating experiences, particularly when I can savor it in big meaty pieces. Serve these hot as a side dish or garnish for meat, chicken, or fish, as a room-temperature hors d’oeuvre, or chilled as a special touch in a tossed green salad.


  • 4 large globe artichokes, prepared as shown in Getting to the bottom of an artichoke
  • 3 Tbs. olive oil, preferably fruity and full flavored
  • Salt and freshly ground black pepper
  • 1-1/2 to 2 Tbs. fresh lemon juice, plus 2 lemon halves to prepare the artichokes
  • 1-1/2 tsp. very lightly chopped fresh thyme leaves

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 440
  • Carbohydrates (g): 18
  • Fiber (g): 9
  • Protein (g): 5


  • Cut the artichoke bottoms in quarters (or halves, if small) and put them in a large bowl. Drizzle all over with the olive oil and season with salt and pepper. Set a heavy 8-inch skillet over low heat, and when hot, add the artichokes (they should just cover the bottom of the skillet), scraping out all the oil from the bowl into the skillet with a rubber spatula. Cover the skillet and cook, stirring once or twice, until they’re a little less than halfway done, 10 to 15 minutes.
  • Remove the cover and continue cooking at a low sizzle, turning occasionally, until they’re lightly browned and tender-firm (I use a wooden skewer to check), another 8 to 15 minutes. Add the lemon juice and thyme and toss together until the pan juices have thickened to coat the artichokes nicely. Taste and season with more salt and pepper and olive oil, if you like.


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