Artichokes, Carrots, and Zucchini with Lemon and Dill


  • 2 artichokes
  • 3 tablespoons plus 1 cup olive oil
  • 2 carrots, peeled and sliced about ¼ inch thick
  • 1 zucchini, cut in half lengthwise and then into ½-inch rounds
  • cup fresh lemon juice
  • ¼ cup chopped fresh dill
  • Salt and freshly ground pepper


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 in a small sauté pan or skillet. Add the artichoke slices and ¼ cup water and cook until the artichokes are tender but still firm. (All the water should have been absorbed.)

Blanch the carrots in lightly salted water for a minute or two until crisp-tender. Refresh in cold water. Drain well.

Blanch the zucchini in a saucepan of lightly salted water until just tender, about 1 minute. Drain and refresh in cold water. Drain well.

Combine the cooked vegetables in a serving bowl. Whisk together the 1 cup olive oil, the lemon juice, and dill and toss with the vegetables. Let the salad rest for an hour or two before serving to allow for the flavors to develop.