Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken stock
  • 4 large artichokes
  • 2 tablespoons dried minced onion (I use this brand of spices) 
  • 1 ½ teaspoons sea salt
  • 2 bay leaves
  • Lemon Caper Aioli, for serving (get the recipe here)

Instruction

  • Heat the chicken stock in a large stock pot or Dutch oven over medium-high.
  • Cut away 1/2 to 1 inch from the top of each artichoke. Remove any dead or brown outer leaves. Cut off the stems close to the base so that that artichokes will stand upright.
  • Place the trimmed artichokes in the pot, sprinkle with the onion flakes and sea salt, cover and simmer for 45 minutes to an hour, or until the artichokes are tender and the leaves are easily plucked. 
  • Serve with Lemon Caper Aioli for dipping.