Artichokes, Carrots, and Zucchini with Lemon and Dill

Preparation info

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Appears in

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By Joyce Goldstein

Published 1992

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  • 2 artichokes
  • 3 tablespoons plus 1 cup olive oil
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Remove all the leaves from the artichokes. Trim the stems and pare the hearts until smooth. Remove the fuzzy choke with a sharp spoon. Cut the hearts into ¼-inch slices. Warm the 3 tablespoons of olive oil