Artichokes With Fresh Tarragon

This is one vegetable that many people have not tried. This is a simple and certainly easy to prepare so why not? Damn I can do this…


  • 3 lemons, cut in half
  • 4 globe artichokes (about 3/4 lbs. each)
  • 2 tbsp. olive oil
  • 2 cloves garlic, peeled
  • pinch of salt
  • 1/2 tsp. whole black peppercorns
  • 1 bunch fresh tarragon

Fill a bowl half full of cold water. Squeeze the juice of two lemons into the water and the lemon halves. (this will prevent the artichokes from discolouring).

Trim the artichoke stems to 1 inch and peel the dark green outer layer. Trim 2-3 inches from the top of each artichoke and pull off the tough outer leaves until the tender yellow ones appear. Using a spoon, scoop out the purple choke, discard. Slice the artichokes lengthwise about 1/3 inch thick and place in the lemon water.

In a large skillet, combine the oil and juice from remaining lemon. Drain the artichokes and add to the skillet along with the garlic, salt, peppercorns and 3 cups water.

Arrange all but 1 sprig of tarragon on top of the artichokes and bring to a boil. Boil until only a trace of water remains (about 15 minutes).

While that is cooking, chop the leaves of the remaining tarragon. Transfer the artichokes to a serving dish and sprinkle with the remaining tarragon.





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