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Artichoke feature image

Fresh Artichokes--No Work, No Fuss

Cook Time 25 mins
Total Time 25 mins
Servings 4 servings


  • 4 fresh artichokes choose thick, long stems
  • 1 cup red wine vinegar
  • 2/3 cup olive oil
  • 2 medium garlic cloves finely diced
  • 4 tablespoons water
  • 1 teaspoon Italian seasoning
  • 2 tablespoons +/- agave nectar to taste or sugar to taste
  • Salt
  • Fresh ground pepper


  • Rinse the fresh artichokes, stem-side down, 2-3 times, then drain the rinse water.
  • Place in a cooking pot and boil, over medium high heat, until a leaf at the top near the stem can be be easily and quickly plucked .
  • Do not overcook.
  • While the artichokes are boiling, prepare the vinaigrette by mixing all of the ingredients in a 2 cup measuring cup.
  • Whisk until the olive oil is emulsified.
  • Adjust salt, pepper, and agave/sugar to taste.
  • When the artichokes are done, remove from the hot water into a colander and drain, stem-side up.
  • Whisk, then pour dipping sauce into 4 ramekins.
  • Plate with cooked, warm artichokes.


Optional: You can soak the whole, raw artichokes in a water bath with the juice of a whole lemon or lime for 5 minutes before cooking. This is optional and only serves to maintain an even color during the cooking process. It has no effect on the flavor of the final dish.