Artichokes + Pork Chops

Two foods I love yet have no idea how to cook are artichokes and pork chops. Well tonight I was determined and very satisfied with the results. Since I didn’t have a large window of time to make dinner, I was worried I wouldn’t be able to make the artichoke. In my mind they take hours and hours to cook, like something in a crockpot. However, I had spent sometime over the previous nights, reading little bits here and there about different and better ways to cook an artichoke. As for the pork, I had the hubby watch me to make sure I didn’t overcook them {I almost always do}.

So how did I make these? Well first, I took my lovely artichoke and trimmed the pointy tips off with my kitchen scissors. In my knowledge, this seems to be the only veggie that fights back when you try to prepare it. Ouch! I got myself a few times, so be careful. As I was trimming off the artichoke daggers, I was spreading it open so that I would be able to get seasonings in once I was complete. I then took some garlic cloves {4 to be exact} and wrapped them each in one basil leaf. I stuck one in the middle of the artichoke and the rest around it. I also trimmed the stalk, leaving about an inch. I then put it in a pot, drizzled it with lemon juice from half a lemon and some olive oil. I added water and boiled it for about 25 minutes.

While the artichoke was cooking, I put on some basmati rice for the hubs and some cauliflower rice for myself. For the pork chops, I mixed half a cup of almond flour with a generous amount of lemon pepper seasoning. I coated all sides of the pork chops, heated up my cast iron pan and melted some coconut oil. I then cooked them for 5 minutes a side and they were perfectly done!

Right as the pork was coming out of the pan, the artichoke was ready too! I used a strainer to drain all the excess water, spread it open a bit to retrieve the garlic, cut off the remaining stalk and plated my dinner! I drizzled the pork and artichoke with a little more lemon juice, from the second half of the lemon and filled up on an incredible meal!

{To eat, I pulled off leaves and ate the flesh on them. I used an empty bowl to hold the eaten leaf pieces. Make sure to remove the choke when you finish the leaves. I do wish I did that in the kitchen but I was far too excited to enjoy my meal!}

Give my artichoke recipe a try and let me know what you think!

Boiled Garlic + Basil Artichoke

So far this is the most delicious and quickest way to cook an artichoke that I actually enjoy and can remember how to do!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 1


  • 1 medium Artichoke
  • 1/2 lemon squeezed keep lemon rind
  • 4 cloves garlic, peeled
  • 4 basil leaves
  • salt + pepper to taste


  • Trim your artichoke leaves by about 1/2 inch. This is mostly to remove the pointy part and open the artichoke.
  • Spread open the leaves and insert garlic cloves wrapped in the basil leaves. I put one in the middle and the three others on the sides.
  • Put in a pan and drizzle with olive oil and lemon juice from half a lemon {watch out for the seeds}. Put lemon rind in the pot with the artichoke. Sprinkle generously with salt and pepper, add water and bring to a boil.
  • Boil for ~25 minutes or until tender. Drain water and remove garlic cloves. Enjoy the tender meat on the out leaves. {Remember to remove the choke} and then enjoy the heart, the best part!

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