October 10 2018 recipe by , photo by Jill Wallentin
, preparation by Kristie Sullivan, PhD
in Recipes, Side dish
, preparation by Kristie Sullivan, PhD in Recipes, Side dish Lemon cream artichokes
This simple, yet fantastic lemony side dish is deceiving. How can something so easy, taste so good and look so impressive on a plate? Dr. Sarah Hallberg’s husband, Brad, gets the credit for creating this tasty dish. This has become one of my family’s favorites, and is easy enough to make my list for weeknight dinner sides.
USMetric
servingservings
Ingredients
- 28 oz. 800 g canned artichokes, drained
- 1 1 large lemon
- ¾ cup 175 ml heavy whipping cream
- 1 tbsp 1 tbsp fresh thyme
- 1 cup 225 ml freshly grated parmesan cheese
- 1 tsp 1 tsp ground black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse, strain, and pat dry the artichokes. Place them in a 9” x 9” (23 x 23 cm) baking dish.
- Pour cream evenly over the artichokes. Grate the zest from the lemon and set aside.
- Juice the lemon and drizzle the juice over the cream and artichokes. Evenly sprinkle the grated parmesan over the artichokes.
- Top the dish with the lemon zest, thyme and black pepper.
- Bake for approximately 25 to 30 minutes until lightly browned and the dish has thickened.
Tip!
You can use fresh, jarred, or canned artichokes just be sure to avoid those packaged in oils. You can also add cooked shredded chicken or seafood to this dish to make it a full meal.
You can also use pecorino cheese instead of parmesan.
While fresh thyme is what makes this dish really flavorful, you can use 1 teaspoon of dried thyme.
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Dairy free
Vegetarian
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Only keto
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