HOW TO STEAM ARTICHOKE RECIPES

EASY STEAMED ARTICHOKES RECIPE | MARTHA STEWART

Easy Steamed Artichokes Recipe | Martha Stewart image

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 Appetizers

Number Of Ingredients 5

Ingredients

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

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.

MARINATED ARTICHOKE HEARTS RECIPE • CIAOFLORENTINA

Marinated Artichoke Hearts Recipe • CiaoFlorentina image

Easy and good for you marinated artichoke hearts in an Italian olive oil lemon and herbs marinade that is gluten free and paleo.

Provided by Florentina

Categories Appetizer

Prep Time 10 minutes

Yield 4

Number Of Ingredients 10

Ingredients

12 steamed artichoke hearts
5 tbsp extra virgin olive oil
1/4 cup lemon juice (-freshly squeezed)
zest from 1 lemon
1 clove garlic (-grated)
1/4 tsp sea salt (+ more to taste)
freshly cracked black pepper to taste
1 pinch red pepper flakes
1 tbsp fresh oregano leaves (-minced)
4 sprigs lemon thyme (leaves only)

Steps:

In a medium size bowl whisk together the olive oil with the lemon juice, garlic and sea salt. Add the oregano, thyme and lemon zest and stir well to combine. Season to your taste with the sea salt, black pepper and red pepper flakes.
Slice the artichoke hearts in quarters or halves and add them to the bowl with the marinade. Give them a gentle toss to coat all over. Taste and adjust seasonings again. Transfer to a lidded container or jar and refrigerate for at least 2 hours or overnight.
Bring to room temperature about 20 minutes before serving.

Nutrition Facts : Calories 164 kcal, CarbohydrateContent 3 g, ProteinContent 1 g, FatContent 18 g, SaturatedFatContent 2 g, SodiumContent 158 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 15 g, ServingSize 1 serving

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