Thursday, October 08, 2009

Steamed Fresh Artichokes

This recipe uses lemon and garlic to infuse the artichokes with a very subtle flavor. It's very nice. I didn't serve it with their magic sauce or anything, just with some simple melted butter. I'd make them this way again.

artichoke

Steamed Fresh Artichokes
Southern Living

We tested a fancy steaming mixture that had about 10 ingredients, including wine, but found this simple mixture that calls for lemon and garlic imparts great flavor for a lower cost.

1 lemon, thinly sliced
5 fresh parsley sprigs
3 garlic cloves
2 teaspoons salt
4 fresh artichokes (about 3/4 lb. each)
3 tablespoons olive oil
Salt and pepper

1. Combine lemon, next 3 ingredients, and 2 1/2 cups water in large Dutch oven. Place a steamer basket in Dutch oven.

2. Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from top of each artichoke, using a serrated knife. Remove any loose bottom leaves. Trim one-fourth off top from each outer leaf, using kitchen shears.

3. Arrange artichokes in steamer basket. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until stem end is easily pierced with a long wooden pick. Remove artichokes from Dutch oven.

4. Carefully pull open center leaves of artichokes. Remove and discard choke using a long spoon. Serve with Buttery Dipping Sauces or Mayo Mixtures. (OR NOT)

Yield: 4-8 servings

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