Whole Steamed Artichokes
Yield: 6 servings
Recipe from
More From Oxmoor House
Ingredients
- 6 artichokes
- Lemon wedge
- Clarified Butter Sauce
Preparation
- 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.
Whole Steamed Artichokes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Steam
- PUBLICATION: Oxmoor House
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