Best Steamed Whole Artichokes Recipes

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steps:

• Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
• In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
• In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
• Serve the artichokes with the dipping sauce.

DELICIOUS STEAMED WHOLE ARTICHOKES

Steps:

• Put the parsley, garlic, bay leaves, lemons, wine, oil and water 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 and rub with half a lemon to preserve the green color. Or you may put the artichokes in water that has some lemon juice in it. If you wish, trim the thorny tips of the petals with kitchen shears.
• Place the artichokes in the steaming broth, 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. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold. Enjoy!
• You may dip the artichoke in mayonnaise that has lemon added to it, or butter and lemon juice. Yum!

STEAMED WHOLE ARTICHOKES

Steps:

• 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 and rub 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. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

STEAMED WHOLE ARTICHOKES

Steps:

• Put the olive oil and water in a large pot and bring to simmer. Meanwhile, prepare artichokes.
• Cut off the stems close to the base. Pull off the tough, lower petals. Cut off the top inch of the artichoke. Trim off the thorny tips of outer petals with kitchen shears.
• Place artichokes in simmering pot, bottoms up. Cover and simmer 30 minutes. Artichokes are done when a knife inserted in the base meets no resistance.
• To eat, pull off leaves, squeeze with a little lemon (if desired) and dip in melted butter. Scrape off the tender part of the leaf with your front teeth. When you reach the center, remove the prickly purple leaves and the fluffy thistle layer that covers the disc-shaped and delicious artichoke heart.
• For smaller portions, cut the steamed artichokes in half and remove the prickles and fluff before serving.

STEAMED WHOLE ARTICHOKES

Steps:

• Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid wiht 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 petal that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. 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. Dip leaves in lemon juice and melted butter if desired. Serve hot or cold.