Basic Steamed Artichoke Recipes

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STEAMED ARTICHOKES



Steamed Artichokes image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 0

Steps:

  • Set a steamer basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam over medium heat, adding more water as needed, until tender, about 45 minutes. Serve with melted butter for dipping.

Nutrition Facts : Calories 63 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 121 milligrams, Carbohydrate 14 grams, Fiber 7 grams, Protein 4 grams, Sugar 1 grams

SIMPLE STEAMED ARTICHOKES



Simple Steamed Artichokes image

These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise.

Provided by Kelly

Categories     Side Dish     Vegetables

Time 30m

Yield 2

Number Of Ingredients 4

2 whole artichokes
1 clove garlic
1 tablespoon lemon juice
1 bay leaf

Steps:

  • Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
  • Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
  • Place the artichokes in the basket, resting on the flattened bottoms.
  • Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 120.7 mg, Sugar 1.5 g

EASY BAKED ARTICHOKE RECIPE BY TASTY



Easy Baked Artichoke Recipe by Tasty image

Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Sides

Time 1h30m

Yield 1 serving

Number Of Ingredients 8

1 artichoke
½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese

Steps:

  • Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
  • Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
  • Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
  • Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
  • When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams

DELICIOUS STEAMED WHOLE ARTICHOKES



Delicious Steamed Whole Artichokes image

Make and share this Delicious Steamed Whole Artichokes recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 55m

Yield 2-4

Number Of Ingredients 9

4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine (or use white grape juice)
2 tablespoons olive oil
1 quart water
salt and pepper
2 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!

Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 1.9, Sodium 139.6, Carbohydrate 21.8, Fiber 8.7, Sugar 3.1, Protein 5.3

EASY STEAMED ARTICHOKES



Easy Steamed Artichokes image

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Steps:

  • Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
  • Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

BASIC STEAMED ARTICHOKE



Basic Steamed Artichoke image

Provided by Molly O'Neill

Categories     easy, appetizer, side dish

Time 1h

Number Of Ingredients 2

1 artichoke
1/2 lemon

Steps:

  • Snap off the stem. With a stainless steel knife, slice off the top, about 1 inch from the pointed end. Use scissors to cut off the tips of the outer leaves. Rub all cut surfaces with lemon juice.
  • Bring water to a boil in a pot with a steamer insert. Place the artichoke in the insert and cover the pot tightly. Steam until the base is tender and the leaves pull out easily, about 40 minutes.
  • If serving whole, pull out the cone of leaves in the center of the artichoke. Use a small spoon to scoop out the choke. If using the heart only, pull away all of the leaves and then scoop out the choke. You will need approximately 8 large artichokes to get the equivalent of 1 13 3/4-ounce can of artichoke hearts.

Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 21 milligrams, Sugar 1 gram

STEAMED WHOLE ARTICHOKES



Steamed Whole Artichokes image

Provided by Tyler Florence

Categories     side-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 9

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

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 ARTICHOKES



Steamed Artichokes image

Serve the artichokes hot, warm, at room temperature or cold.

Provided by Emily Weinstein

Categories     dinner, lunch, appetizer, side dish

Time 45m

Number Of Ingredients 2

4 large or 12 small artichokes
Melted butter, vinaigrette, mayonnaise or lemon wedges, olive oil and salt for serving

Steps:

  • Preparing the artichoke:
  • Peel off tough outer leaves.
  • Trim around the bottom of the artichoke, cutting off the stem and trimming the base.
  • If you want to cook only the bottom, cut off the top half of the leaves. Scoop out the choke. If you want to leave the artichoke whole but remove the choke, trim the leaves somewhat less, force them open, then use a long spoon to scrape out the choke. (This will take a little while to do completely but isn't difficult.)
  • To steam:
  • Rig up a steamer in a pot and put the artichokes bottom up in it. Cover and cook for 20 to 40 minutes. Sample an outer leaf; when it pulls away easily and its meat is tender, they're done.
  • Drain them upside down for a minute or two longer before serving hot; store upside down if you plan to serve them later. Serve hot with melted butter, at room temperature with vinaigrette, or cold with mayonnaise. Or serve at any temperature with lemon and/or olive oil and salt.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 61 milligrams, Sugar 1 gram

STEAMED ARTICHOKES



Steamed Artichokes image

Simply steamed and served with melted butter, tender artichokes make a wonderful first course or side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 2

4 medium artichokes
Melted butter, if desired

Steps:

  • Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops of artichokes and discard tops. Cut off points of remaining leaves with scissors. Rinse artichokes with cold water. To prevent discoloration, plunge entire artichoke into 4 cups cold water mixed with 1 tablespoon lemon juice.
  • Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly. Heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.
  • Pluck out artichoke leaves one at a time. Dip base of leaf into melted butter.

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 10 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 1 g, TransFat 0 g

EASY STEAMED ARTICHOKES WITH TARRAGON BUTTER



Easy Steamed Artichokes with Tarragon Butter image

Martha made this recipe on Cooking School episode 307.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

2 lemons, halved
3 large globe artichokes
1 bunch tarragon
1 tablespoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 tablespoon finely chopped fresh tarragon leaves
Juice of 1/2 lemon
Coarse salt
Lemon wedges

Steps:

  • Make a bowl of acidulated water: Fill a large bowl with cold water. Squeeze the juice of 2 lemons into bowl along with the lemon halves; set aside.
  • Using a serrated knife, cut off 1/2 inch from the top of an artichoke. Remove any small leaves from the bottom and trim stem so artichoke can stand upright. Use kitchen shears to trim sharp tips of artichoke leaves. Transfer to acidulated water, and repeat with remaining artichokes.
  • Fill a large pot with about 2 inches of water and add tarragon and a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
  • Place artichokes stem side up in steamer and season with salt. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, about 40 minutes. (Add more hot water if necessary to maintain level during cooking.)
  • To make the tarragon butter: Melt butter in a small saucepan over low heat, then stir in chopped tarragon and lemon juice, and season with salt.
  • Place an artichoke on each plate, remove the center leaves and with a spoon gently scrape down to the heart. Serve with lemon wedges and warm tarragon butter on the side for dipping.

ARTICHOKES



Artichokes image

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Provided by Shai

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 4

2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Steps:

  • Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
  • When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g

STEAMED & ROASTED ARTICHOKE WITH PARMESAN



Steamed & Roasted Artichoke With Parmesan image

Easy, healthy, and looks so fancy! You can put whatever topping you like (instead of the parmesan mix). This website gives a great overview of how to trim the artichoke: http://www.elise.com/recipes/archives/000262how_to_cook_and_eat_an_artichoke.php

Provided by mikey ev

Categories     Vegetable

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 6

1 whole artichoke, rinsed thoroughly
1/2 cup chicken broth
1 bay leaf
1 tablespoon grated parmesan cheese
1 tablespoon unseasoned breadcrumbs
1 teaspoon oregano

Steps:

  • Trim artichoke steam and about 3/4 - 1 inch off the tip of the artichoke.
  • Use a scissor to snip thorned tips from the end of the leaves.
  • Place artichoke facing up in a steamer basket over 2" boiling water.
  • Steam for 20 minutes.
  • Remove artichoke from steamer.
  • let artichoke cool to room temperature, and preheat oven to 350* F.
  • Place artichoke, facing up, in a shallow dish.
  • Fill dish with chicken broth until there is approximately 1/2 inch of liquid.
  • Place bay leaf in the chicken broth.
  • In a small bowl, combine parmesan cheese, breadcrumbs, and oregano; mix to combine.
  • Sprinkle breadcrumb mixture over the artichoke, making sure to get some in between the leaves.
  • Cover with a foil tent.
  • Bake for 45 minutes.

Nutrition Facts : Calories 64.4, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.2, Sodium 313.9, Carbohydrate 9.6, Fiber 3.7, Sugar 0.4, Protein 4.7

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From pinterest.com


MEDITERRANEAN STYLE STEAMED ARTICHOKES - WHAT A GIRL EATS
2018-05-16 Fill pot with water, just until touching the bottom of the basket. Place artichokes on the trivet or steamer basket. Separate the leaves and sprinkle the herbs in between and over the artichokes. Drizzle with lemon juice and olive oil. Bring water to a boil, then reduce heat to a low simmer and cover.
From whatagirleats.com


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