Steamed Artichokes With White Wine Recipes

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

Steps:

• Trim and halve 2 artichokes. Season with salt; place cut-side down in a bowl with some lemon wedges and thyme sprigs. Pour in 1/3 cup each white wine and olive oil; cover and microwave 20 minutes. Mix a bit of the cooking liquid with mayonnaise for a dipping sauce.
• Photograph By Antonis Achilleos

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.

STEAMED WHOLE ARTICHOKES BY TYLER FLORENCE

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. 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 in 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 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.

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!

EASY STEAMED ARTICHOKES

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.

STEAMED ARTICHOKES

Steps:

• Trim the stems off the artichokes and strip off any extra leaves. Using a very sharp knife, carefully cut off a generous one-third at the top of each artichoke. This will remove most of the thorns and expose the center of the artichoke.
• Rinse the chokes thoroughly, then arrange them in the slow cooker insert (an oval-shaped cooker works best). Pour in the water, cover, and cook on low for about 6 hours, or until a fork easily pierces the stem end of the choke or a leaf can easily be pulled off.
• Meanwhile, prepare the stuffing or mayo.
• To make the stuffing, break up the bread slices and put them in the bowl of a food processor. Pulse until the bread is in large crumbs. Add the parsley, garlic, tomato, lemon juice, olive oil, and salt to taste and pulse until thoroughly mixed.
• To make the mayo, place the vinegar, egg, and mustard in the bowl of a food processor or a blender and mix thoroughly. With the machine running, drop in the garlic cloves, then slowly pour in the vegetable oil. Pouring the oil slowly is important to the process of thickening the mayo. When the mayo has thickened, drop in the tarragon and pulse just until thoroughly mixed in. (If you let the machine continue to run, you will have green mayo, which, in some cases, might be just the ticket.) Add salt and freshly ground pepper to taste.
• Carefully remove the artichokes from the water using tongs and invert them in a colander or strainer so that any excess water can drain out. Using a spoon or your fingers, pull out the fuzzy center choke of each artichoke, leaving a nice hole. (It is important to let the artichokes cool somewhat before attempting to remove the chokes so that you do not burn your fingers.)
• If you are using the stuffing, spoon some of the stuffing into each cavity. Spoon the mayo into small bowls for dipping.
• Serve warm or at room temperature. (Unstuffed artichokes can be eaten even cold.)
• For some fun and entertainment at your next party, give several guests a large mortar and pestle and the ingredients for the mayo and let them make the mayo by hand. Put the vinegar, egg, mustard, and garlic in the mortar and smash it up. Incorporate the the vegetable oil a few drops at a time, pounding it in with the pestle, until the mayo is nice and thick. Be sure to keep their wineglasses full!
• Artichokes are generally considered a difficult food to pair with wines. I think the fun would be to experiment and find out what, if anything, works. Put out some bottles of rosé, a chilled white or two (Gewürztraminer, Pinot Gris, or Grigio), perhaps a sparkling wine, and maybe even a red.