Steamed Artichokes With Lemon Sauce Recipes

STEAMED ARTICHOKES WITH LEMON BUTTER

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).

SIMPLE STEAMED ARTICHOKES

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.

WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE

Steps:

• Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
• Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
• Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
• Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
• To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.

STEAMED ARTICHOKES WITH LEMON-GARLIC AIOLI

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 LEMON SAUCE

Steps:

• Place the artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of boiling water. Cover and steam for 25-35 minutes or until tender. , In a small bowl, combine the mayonnaise, lemon juice, salt and hot pepper sauce. Cover and refrigerate. Serve with artichokes.

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.

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

SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE

Steps:

• Heat oil in a sauteé pan over medium high heat.
• Add garlic and artichokes and season with salt and pepper.
• Sauteé garlic and artichokes 3-5 minutes, add remaining ingredients and lower heat to medium low.
• Simmer about 10 minutes.
• Serve hot.

STEAMED ARTICHOKES WITH GARLIC LEMON BUTTER

Steps:

• Cut stems and top 1 1/2 inches from artichokes.
• Cut away first outside row of artichoke leaves.
• Using scissors, cut off pointed tips of leaves.
• Place Artichokes in steamer.
• Steam artichokes until knife pierces base easily, adding more water if necessary, about 25 minutes.
• Heat oil in heavy medium saucepan over medium heat.
• Add garlic and thyme; cook 1 minute.
• Add lemon juice and butter.
• whisk until butter melts.
• Season with salt and pepper.
• Serve artichokes warm with seasoned butter.
• Dip leaves and pull off flesh with teeth and dunk heart when you reach it.