STEAMING ARTICHOKES WITHOUT A STEAMER RECIPES

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SIMPLE STEAMED ARTICHOKES RECIPE | ALLRECIPES



Simple Steamed Artichokes Recipe | Allrecipes image

These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise.

Provided by Kelly

Categories     Side Dish    Vegetables

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 artichokes

Number Of Ingredients 4

2 whole artichokes
1 clove garlic
1 tablespoon lemon juice
1 bay leaf

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.

Nutrition Facts : Calories 64.5 calories, CarbohydrateContent 14.7 g, FatContent 0.2 g, FiberContent 7 g, ProteinContent 4.3 g, SodiumContent 120.7 mg, SugarContent 1.5 g

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

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.

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