April 30, 2011

Garlic and Lemon Steamed Whole Artichokes

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I have grown very fond of artichokes. They can be a very meaty addition to salads or dips but are actually a very light food. I have never had steamed artichokes before so Paul's sister and I decided to whip up a batch with a recipe I found as a late night snack slash experiment. 

They came out wonderful. Very much like eating edammame, eating artichokes is somewhat like an activity. For every bit you need to tear away the leaf, dip in butter, scrape the meaty part in your mouth and already start hunting the plate for your next leaf. It was actually quite fun and very tasty. This might have just become my new favorite appetizer or snack to have when company is over.


Garlic and Lemon Steamed Whole Artichokes

Photos by A Healthy Jalapeno
Recipe by Tyler Florence

Ingredients
4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine
2 tablespoons olive oil
1 quart chicken broth or water
Salt and pepper, to taste
2 whole artichokes

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.


Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke andrub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.

Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.




To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart and if you want dip the heart into melted butter for a little bit of a sweeter taste. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.





Enjoy!

1 comment:

Robert said...

Yum! looks like the kind of broth you get with steamed mussels or clams.