Steamed Artichokes With White Wine Recipes

BRAISED ARTICHOKES WITH WHITE WINE AND GARLIC

Steps:

• Fill a big bowl with cold water. Cut the lemons in half and squeeze the juice into the bowl. The acidity from the juice keeps the artichokes from turning brown. Toss all but one of the squeezed lemon halves into the bowl of water. Keep the lemon half nearby.
• Trim the stems of the artichokes to about an inch from the base so the artichoke will sit flat on the stem when in the bottom of the pan. It the stems are very thick, use a paring knife to trim off the outer tough exterior of the stem.
• Next, remove the tough outer leaves until you get to the softer paler leaves.
• Cut about an inch off the top portion of the artichoke to remove the rough, sharp tips.
• Using a scissor, cut off any sharp tips that remain.
• Rub any cut surfaces of the artichoke with the reserved squeezed lemon half (a little extra protection from turning brown). Put the artichoke into the lemon water.
• Ready to go! When ready to cook, remove them from the lemon water.
• Grab a heavy bottomed pot, such as a Dutch oven, that is large enough to accommodate all the artichokes. Add 2 tablespoons olive oil to the pot and heat over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add in the white wine, bay leaf, lemon zest and juice. Bring to a boil over medium heat. (Wait to season the liquid until after reduced or it may be too salty.) Then turn heat to low and keep at a simmer.
• Place the artichokes, stem side down, nestled next to each other, in the pot. Cover and simmer until the artichokes and stems are tender, about 20 to 30 minutes depending on the size of the artichokes.
• Remove the artichokes from the poaching liquid. Reserve the liquid. When cool enough to handle, cut the artichokes in half, lengthwise. Using a spoon or small knife, clean/cut out the fuzzy choke in the center and discard.
• Meanwhile, bring the poaching liquid to boil over medium heat and boil until reduced to half - about 10 minutes. Season to taste with salt.
• In a large sauté pan, melt the butter with the remaining 2 tablespoons olive oil over medium heat. Add the artichokes cut side down and sauté until nicely browned, about 5 minutes. Transfer the artichokes to a platter. Drizzle with the reduced poaching liquid, a little extra virgin olive oil, a sprinkle of sea salt and parsley. Serve warm or at room temperature.

STEAMED ARTICHOKES

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.

SMOKED AND STEAMED ARTICHOKES

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the court bouillon: Combine the garlic, dill, 4 cups of water and wine in a large stock pot. Squeeze the lemon juice into the pot, then add the lemon half. Season with salt and pepper. Bring to a gentle boil over direct heat.
• For the artichokes: Cut off the top inch and most of the stem close to the base. Trim the tip of each outer leaf with kitchen shears. Trim the bottoms of the artichokes and prick with a fork or paring knife. Place over indirect heat to take on some smoke while the poaching liquid comes to a boil, about 5 minutes.
• Place the artichokes in the liquid, bottoms up. Cover and simmer until a knife inserted into the bottom of the artichoke gives no resistance, about 30 minutes.
• Meanwhile, make the vinaigrette: Whisk all the ingredients together in a medium bowl and season with salt and pepper.
• Serve the artichokes with the vinaigrette on the side for dipping.
• (Alternatively, you can poach the artichokes over medium-high heat on a stovetop.)

STEAMED WHOLE ARTICHOKES

Steps:

• Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper.
• Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. (Alternatively, you may put the artichokes in acidulated water.) If you wish, trim the thorny tips of the leaves with kitchen shears.
• Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted into the base meets no resistance, about 30 minutes.
• Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in the melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart). Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat.

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 STUFFED ARTICHOKES BRAISED IN WHITE WINE

Steps:

• Make stuffing:
• Preheat oven to 350°F.
• Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.
• Trim and stuff artichokes:
• Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
• Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.
• Trim remaining artichokes in same manner.
• Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone.
• Cook artichokes:
• Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.
• Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
• If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.
• Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.

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.

NONNA'S ARTICHOKES

Steps:

• Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
• Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
• Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
• Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.

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 ARTICHOKES WITH MAYONNAISE-MUSTARD SAUCE

Steps:

• Place one to two inches of water into a large pot with a tight-fitting lid and add the olive oil, red wine vinegar, salt, and whole peppercorns to the water.
• Insert the steaming basket and place artichokes and trimmed stems inside the basket. If you don't have a steamer, it also works to place the artichokes directly into the water, bottoms down.
• With lid off, heat until water boils, then put lid on and turn heat down to low to maintain a simmer.
• Steam or simmer for 25-30 minutes or until a sharp knife can easily pierce bottoms of the artichokes near the stems. To be sure, test them all. Larger artichokes will take longer to cook. Remove hot artichokes from the pot with tongs.
• To make the sauce: Mix about one part of yellow mustard into six parts of good mayonnaise. The sauce should be light yellow and not taste like either mayonnaise or mustard, but like a new sauce all its own. Add more of either ingredient as needed to get the "new" sauce.

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE

Steps:

• Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
• Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
• Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

APRIL BLOOMFIELD'S POT-ROASTED ARTICHOKES WITH WHITE WINE

Steps:

• Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.
• Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
• Pour in the wine, cover the pot and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, scatter on the capers and cover again.
• Uncover, raise the heat to medium-high, and bring the liquid to a boil.
• Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
• Arrange the artichokes prettily on a plate, and scoop the capers, oil and slightly crispy mint over top. Serve straightaway or at room temperature.