Steamed Whole Artichokes
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer
2
Season the liquid with salt and pepper
3
In the meantime prepare the artichokes
4
Wash artichokes under cold water
5
Using a heavy stainless steel knife, cut off the stems close to the base
6
Pull off the lower petals that are small and tough
7
Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color
8
Alternatively, you may put the artichokes in acidulated water
9
If you wish, trim the thorny tips of the petals with kitchen shears
10
Place the artichokes in the steaming liquid, bottom up
11
Cover and simmer for about 30 minutes
12
The artichokes are done when a knife is inserted into the base and there is no resistance
13
To eat, pull off a leaf and scrape the meat off the tender end with your front teeth
14
Dip the ends of the leaves in lemon juice and melted butter if desired
15
When you reach the center cone of purple prickly leaves, remove it
16
This is the choke that protects the heart
17
Now, scrape away the thistle fuzz covering the artichoke heart
18
The heart is the meatiest part of the artichoke
19
Steamed artichokes may be served hot or cold