I am writing this post as I am about to head out on one of my most exciting blog trips yet. Before I get into where I’m going, let me give you a little background on this recipe. My cooking style has changed tremendously over the past year, heavily influenced by my discovery of different types of food I never knew existed before – aka my boyfriend’s mom. In fact, everything in my life has turned a 360 this past year – I have thrown myself completely into my blog, which makes me the happiest girl in the world, I have traveled around the United States to meet other bloggers (by next week it will be twice that I have done this by myself!), I’ve learned and tasted a gazillion new and different types of recipes from my boyfriend’s Lebanese mother, and I threw my own mom and step-mom out of their comfort zones with cooking competitions, photography, you name it. Needless to say, I’m in the happiest moment of my life that I can remember.
It is so fun to learn different recipes like the one I am posting today, because I grew up with such a different style of cooking. My mom and step-mom are both very southern, so that is where my true cooking roots lie – both Louisiana girls. I know this type of food so well, so to be learning something completely different at this point in my life is so fun. Has anyone else ever felt this way? Grown up with one type of cooking and then began to learn how many different types of food were really out there?
This dish is so light and simple but packs so much flavor. You can do so much with it – add some meatballs, serve it over rice, add some fresh herbs for another pop of color and flavor, eat it as a soup, you name it! It is my boyfriend’s mother’s recipe, however, I can’t make it exactly like she does but this version did turn out incredible!! I love eating this throughout the week as a side at dinner, or even my whole lunch at work.
Don’t you love the colors in this!? I added some purple carrots which made the lemon sauce turn that beautiful orangy pink color.
Now… back to my first sentence and the reason I am about to hop on this plane. A couple weeks ago I was lucky enough to be picked amongst some other EXTREMELY talented food bloggers to attend the launch event for Albertson’s new signature cookware line! So, I am heading to Los Angeles today to be a part of the launch party, along with some other really awesome surprises I will get to share with you very soon! But for now….. go make this artichoke in lemon sauce!!!! I’m not trying to be bossy but go do it!
Important to note: artichokes are sometimes difficult to clean if you aren’t experienced at it. I love to consult videos to help me, and a reader who made this recipe suggested this one – How to Clean an Artichoke.
- 1 leek, minced
- 2 cloves of garlic, minced
- 4-5 carrots in assorted colors, cut on a diagonal
- 6 artichokes, cleaned and cut into quarters
- 3 lemons, juiced
- 2 cups water
- 2 tbsp. olive oil
- 1 tbsp. osem consomme
- a bowl of 2 cups water + 2 lemons juiced
- salt and pepper
- Begin by peeling and cleaning the artichokes. While you do this, make sure to keep a lemon wedge close by to rub the outside of the artichoke so it doesn't turn brown. If you need help cleaning and cutting the artichoke, there are a ton of youtube videos that show how to do it properly. Once the artichoke is cleaned, cut into quarters and store in the bowl of water and lemon juice until you are ready to cook.
- In a medium pot, heat olive oil and saute the leek and garlic. Season with salt and pepper, and saute until the leeks begin to turn translucent. Add in the carrots and cook another 5 minutes. Then add in 2 cups of water, consomme, artichokes (not the liquid they have been sitting in though), and the juice of 3 lemons. Cook on medium heat for about 15-20 minutes, until the artichokes are ready. They should still have a touch of a bite. If you want yours more lemony, add a touch more lemon juice.
- Drizzle about 1-2 tbsp. over top and serve! It is great served over a bed of rice.