Artichoke is one of the popular winter-season edible flower bud of the Mediterranean region known since ancient times for its medicinal and health benefiting qualities. It is a great source of fiber, Vitamins C, K & B, as well as folic acid.
Shopping tip: choose fresh artichokes that feel heavy for their size and without any cuts or bruise. Its leaves should lie tight together, should feature dark green and squeak slightly when squeezed. Avoid very large, tough globes as they are unappetizing. Artichokes can be stored inside the refrigerator in a sealed plastic bag for up to a week.
Ingredients - Lemon Dill Salmon
- 2 lemons
- 1 bunch of fresh dill
- 1 filet of salmon
Ingerdients - Steamed Artichoke
- 1 artichoke (prepped for steaming)
- 1 slice of lemon (optional)
- 1 clove of garlic (optional)
- 2 tbsp of butter melted (for dipping)
Preheat the oven to 450 degrees F and prepare all your ingredients. Let's begin with the artichoke.
Place a pot with an inch of water in it on the stove and bring the water to a boil.
Rinse the artichoke in cold running water.
Prepare the artichoke for steaming by trimming away the stem leaving about 1 inch from the base. Then trimming the tip of the artichoke top, up to an inch.
Once the artichoke is prepared and the water boiling, place the artichoke in the pot and cover. Bring the heat down to low and let the artichoke steam for about 20-25 minutes.
While the artichoke is steaming let's start the salmon! Here are the ingredients + prep for the salmon.
Rinse the salmon under cold water and pat it dry with a paper towel.
Place salmon, skin side down, on a non-stick baking sheet or a baking pan lined with aluminum foil.
Let's dress the salmon! Take your lemon and cut it in half. Take one half and squeeze the lemon juice onto the salmon, then take the other half and cut it into slices. Place the slices on top of the salmon.
Chop up some dill and sprinkle onto the salmon.
Season salmon with salt and pepper.
Place the salmon into the oven and bake until salmon is cooked through, estimates vary between 10-12 minutes per inch of thickness, but I prefer to watch it. You should be looking for the meat to turn opaque and pink all the way through.
When it's done, prepare to serve and enjoy :)