SIMPLE STEAMED ARTICHOKES
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
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
STEAMED ARTICHOKES
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
EASY STEAMED ARTICHOKES
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
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.
MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE
This rich dipping sauce comes courtesy of my wonderful brother-in-law ... a very good cook! I had this at his house and blackmailed my sister into sneaking out the recipe to me. Worth it!!!
Provided by SillyWizard
Categories Vegetable
Time 1h5m
Yield 2 cups, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a glass or ceramic bowl.
- Cover tightly with plastic wrap.
- Chill for at least one hour.
Nutrition Facts : Calories 472.6, Fat 39.4, SaturatedFat 5.8, Cholesterol 30.6, Sodium 879.1, Carbohydrate 31.1, Fiber 0.1, Sugar 8.7, Protein 1.5
STEAMED ARTICHOKES WITH LEMON BUTTER
Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you'll end up with plenty of meaty petals to pull off and dip into the lemon butter. This recipe gives instructions for steaming the artichokes in a traditional pot, but a pressure cooker (either electric or stovetop) is a faster option if you have one. See the Note below for instructions.
Provided by Melissa Clark
Categories vegetables, appetizer, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
- Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
- Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams
DELICIOUS STEAMED WHOLE ARTICHOKES
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
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
INSTANT POT® STEAMED ARTICHOKES
Cook these quick, easy, and foolproof steamed artichokes in just minutes in your Instant Pot®! Artichokes are tender and perfect for any vegan meal.
Provided by Fioa
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 14.6 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 413.1 mg, Sugar 1.5 g
STEAMED WHOLE ARTICHOKES
Provided by Tyler Florence
Categories side-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 9
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.
ARTICHOKES
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
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
BASIC STEAMED ARTICHOKE
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 ARTICHOKES WITH LEMON-GARLIC AIOLI
Steaming the garlic with the artichokes mellows its flavor in this easy hors d'oeuvre. This recipe is included in Butterflied, Rolled, and Roasted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool. Peel and mash 4 steamed garlic cloves (reserve remainder for lamb). Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing). Refrigerate leaves and aioli separately until ready to serve.
STEAMED ARTICHOKES WITH TWO DIPPING SAUCES
Steps:
- STEAMED ARTICHOKES
- Prepare a bowl of water large enough to hold all of the artichokes. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
- Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
- Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
- When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke. Serve artichokes with dipping sauces, as desired
- TARRAGON-YOGURT SAUCE
- Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
- SPICY AÏOLI
- Bring 1 inch of water to a boil in a small saucepan. Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
- Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl. Slowly whisk in oil until emulsified. Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
- nutrition information
- Per Serving (artichokes)
- Calories: 61
- Saturated Fat: .1g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Carbohydrates: 14g
- Protein: 4g
- Sodium: 121mg
- Fiber: 7g
- nutrition information (TARRAGON-YOGURT SAUCE)
- Per 1/4-cup Serving:
- Calories: 30
- Saturated Fat: .6g
- Unsaturated Fat: 0g
- Cholesterol: 2.8mg
- Carbohydrates: 2.3g
- Protein: 3.6g
- Sodium: 495mg
- Fiber: .2g
- nutrition information (SPICY AÏOLI)
- Per 2-tablespoon Serving:
- Calories: 202
- Saturated Fat: 3.2g
- Unsaturated Fat: 18.5g
- Cholesterol: 25.6mg
- Carbohydrates: 1.5g
- Protein: .5g
- Sodium: 287mg
- Fiber: .3g
STEAMED ARTICHOKES
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
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
STEAMED ARTICHOKES WITH TARRAGON MAYONNAISE
Artichokes can be steamed and chilled in advance and served with tarragon-flecked mayonnaise as a simple starter.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Squeeze juice of 1 lemon into a large bowl of cold water.
- Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
- Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
- Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.
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