Whole Steamed Artichokes

Recipe from

Oxmoor House


6 artichokes
Lemon wedge


Wash artichokes by plunging up and down in cold water. Cut off the stem end, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim away one-fourth of each outer leaf. Rub top and edges of leaves of each artichoke with a lemon wedge to prevent discoloration.

Place artichokes in a large Dutch oven with about 1 inch of water. Bring to a boil; cover and reduce heat. Simmer 40 to 45 minutes or until leaves pull out easily. Spread leaves apart; remove fuzzy thistle center (choke) with a spoon.

Arrange the artichokes on individual serving plates, and serve with Clarified Butter Sauce.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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