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Lemon cream artichokes

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.
October 10 2018 recipe by Brad Hallberg, photo by , preparation by , nutritional review by 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
4 servingservings

Ingredients

  • 1¾ lbs 800 g canned artichokes, drained
  • 1 1 large lemonlarge lemons
  • ¾ cup 180 ml heavy whipping cream
  • 1 tbsp 1 tbsp fresh thyme
  • 5 oz. 140 g freshly grated Parmesan cheese
  • 1 tsp 1 tsp ground black pepper
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Rinse, strain, and pat dry the artichokes. Place them in a 9” x 9” (23 x 23 cm) baking dish.
  3. Pour cream evenly over the artichokes. Grate the zest from the lemon and set aside.
  4. Juice the lemon and drizzle the juice over the cream and artichokes. Evenly sprinkle the grated parmesan over the artichokes.
  5. Top the dish with the lemon zest, thyme and black pepper.
  6. Bake for approximately 25 to 30 minutes until lightly browned and the dish has thickened.

Tips

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.

Video

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Cooking keto with Dr. Sarah Hallberg

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What did you think? Please share your thoughts in the comment section below!

10 comments

  1. 1
    Lisa
    November 12 2018
    I have this baking in my oven right now, what a great and unusual recipe! I wanted to note that it can still be a ‘full meal’ without adding meat or seafood. I’m not a vegetarian but a meatless meal option sometimes is fine, and with flavors like these, imo meat isn’t needed. Looking forward to having this for lunch with some greens. On days I am not sticking to LCHF meal plans, a nice crusty bread would go well. Thank you for this recipe- I’ll post pics when ready!
  2. 2
    Jeanne
    November 24 2018
    Wondering if this can be prepped in advance and frozen in a casserole dish for a future meal?
    Reply: #3
  3. 3
    Reply to comment #2 by Jeanne
    Kristin Parker Team Diet Doctor
    November 25 2018
    Refrigeration would be a better choice than freezing. Dishes with cream or cheese tend to separate when thawed and re-heated. It won't affect taste though, just texture.
  4. 4
    Louise
    December 3 2018
    It was just ok
  5. 5
    Sheryl
    December 26 2018
    Made this as a last minute addition to Christmas dinner. It got rave reviews! Especially from those who don't love artichokes. Thanks for a great recipe!
  6. 6
    Lynda
    January 30 2019
    These were a bit lemony for us BUT if we toned it down some then we would love it.
  7. 7
    Kathy
    April 20 2019
    Loved this recipe! Took it to Thanksgiving and there was none left to bring home. I doubled it and cooked it in a pie plate. It was very pretty.
  8. 8
    Honeymay
    August 3 2019
    I made these today. Easy, quick, and I think pretty darn good! If you like artichokes you'll really like this recipe. I'd make it for a holiday. I'd like to try it with frozen artichoke hearts instead of canned because the 'canned' taste that is subtly there.
  9. 9
    PVDB
    February 17
    Wow, fabulous! Made this exactly as recipe, except my artichokes were chopped. Still worked great. While the artichoke mixture baked, I sautéed chicken tenders hot and fast in butter then removed from pan, deglazed with wine, added fresh lemon juice to the pan and minced garlic & basil, salt & pepper. Reduced that and added the (now shredded) chicken back to warm. Spooned the baked artichokes on a plate topped with the shredded chicken. I’m addicted! So simple, fast and bursting with fresh flavor. Excellent use of canned artichokes.
    Reply: #10
  10. 10
    Reply to comment #9 by PVDB
    Kerry Merritt Team Diet Doctor
    February 17

    Wow, fabulous! Made this exactly as recipe, except my artichokes were chopped. Still worked great. While the artichoke mixture baked, I sautéed chicken tenders hot and fast in butter then removed from pan, deglazed with wine, added fresh lemon juice to the pan and minced garlic & basil, salt & pepper. Reduced that and added the (now shredded) chicken back to warm. Spooned the baked artichokes on a plate topped with the shredded chicken. I’m addicted! So simple, fast and bursting with fresh flavor. Excellent use of canned artichokes.

    Sounds amazing! So glad you love it!

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