Saturday, March 31, 2012
lemon garlic steamed artichokes
This is one of my favorite vegetables to prepare because of the flavor and oddly enough, the determination required to get to the heart. In the past, I've baked the artichokes but I find that steaming yields a better texture. To learn about initial prep of the artichokes click here.
2 fresh artichokes
2 garlic cloves, minced
1 lemon, halved
2 tsp extra virgin olive oil
salt & pepper, to taste
Meanwhile, in a large pot place a few inches of water and insert a steaming basket. Once they're cleaned and trimmed, drizzle extra virgin olive oil and juice of half a lemon onto each choke. Then add the garlic, salt and pepper. Add the artichokes to the steaming basket and cover. Bring to a boil and then simmer for 30-45 minutes, depending on the size of the artichokes. You will be able to remove the outer leaves with ease when they are ready. One by one you will remove the leaves and scrape away the flesh. Once you get to the choke (inedible furry part), scrape this away until you see the remaining bottom. This is called the heart of the artichoke, and my favorite part! Enjoy
*Many recipes call for heavy butter sauces to dip each artichoke into but I enjoy mine plain and simple.