DELICIOUS STEAMED WHOLE ARTICHOKES
Make and share this Delicious Steamed Whole Artichokes recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 55m
Yield 2-4
Number Of Ingredients 9
Steps:
- Put the parsley, garlic, bay leaves, lemons, wine, oil and water in a large pot and bring to a simmer. Season the liquid with salt and pepper.
- In the meantime prepare the artichokes:
- Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Or you may put the artichokes in water that has some lemon juice in it. If you wish, trim the thorny tips of the petals with kitchen shears.
- Place the artichokes in the steaming broth, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
- To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold. Enjoy!
- You may dip the artichoke in mayonnaise that has lemon added to it, or butter and lemon juice. Yum!
Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 1.9, Sodium 139.6, Carbohydrate 21.8, Fiber 8.7, Sugar 3.1, Protein 5.3
STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE
This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
- In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
- In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
- Serve the artichokes with the dipping sauce.
STEAMED WHOLE ARTICHOKES
"Artichokes can be intimidating until you learn how to properly prepare them. steaming is one of the most popular methods," says Tyler.
Provided by Tyler Florence
Categories side-dish
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper.
- Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. (Alternatively, you may put the artichokes in acidulated water.) If you wish, trim the thorny tips of the leaves with kitchen shears.
- Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted into the base meets no resistance, about 30 minutes.
- Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in the melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart). Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat.
SIMPLE STEAMED ARTICHOKES
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
Time 30m
Yield 2
Number Of Ingredients 4
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, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 120.7 mg, Sugar 1.5 g
EASY STEAMED ARTICHOKES
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 Food & Cooking Appetizers
Number Of Ingredients 5
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.
STEAMED WHOLE ARTICHOKES
Make and share this Steamed Whole Artichokes recipe from Food.com.
Provided by 2atdiemer
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Put the olive oil and water in a large pot and bring to simmer. Meanwhile, prepare artichokes.
- Cut off the stems close to the base. Pull off the tough, lower petals. Cut off the top inch of the artichoke. Trim off the thorny tips of outer petals with kitchen shears.
- Place artichokes in simmering pot, bottoms up. Cover and simmer 30 minutes. Artichokes are done when a knife inserted in the base meets no resistance.
- To eat, pull off leaves, squeeze with a little lemon (if desired) and dip in melted butter. Scrape off the tender part of the leaf with your front teeth. When you reach the center, remove the prickly purple leaves and the fluffy thistle layer that covers the disc-shaped and delicious artichoke heart.
- For smaller portions, cut the steamed artichokes in half and remove the prickles and fluff before serving.
Nutrition Facts : Calories 391.4, Fat 36.8, SaturatedFat 16.5, Cholesterol 61, Sodium 338, Carbohydrate 16.2, Fiber 7.7, Sugar 2, Protein 4.8
STEAMED WHOLE ARTICHOKES
Provided by Tyler Florence
Categories side-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
- Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
- Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
- To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.
STEAMED ARTICHOKE
Steps:
- Cut the top quarter off the artichoke with a serrated knife. Snap off and discard any battered outer leaves. Using scissors, trim the remaining barbed leaf-ends of the artichoke. Cut the stem flush with the artichoke body. Rub the cut surfaces with a lemon half.
- Fit a medium pot large enough to hold the artichoke with a steamer basket. Slice the remaining lemon and use it to line the steamer. Arrange the herb sprigs and garlic over the lemon. Put the artichoke stem-end up in the center of the steamer. Add enough water to come up to the bottom of the steamer. Cover and steam over medium-high heat, adding more water if necessary, until outer leaves can be easily removed from the artichoke and the base can be readily pierced with a knife, about 40 minutes. Serve the artichoke warm with melted butter or oil, or chilled with mayonnaise or oil.
- Serving Suggestion: melted butter, fruity extra-virgin olive, or mayonnaise .
FRIED WHOLE ARTICHOKES
Provided by Food Network
Yield 6 to 8 hors d'oeuvres portions
Number Of Ingredients 8
Steps:
- Choose only the smallest, most tender, of the young and green fresh artichokes. Once they
- have developed their purple choke inside they are no longer desirable. Wash the artichokes carefully. Trim the pointy ends of the leaves, cut off the top 1/4-inch and tear off and discard and blemished outer leaves.
- Cut the artichokes in two and sprinkle with lemon juice to prevent blackening.
- Mix the water, flour, salt and pepper together in a bowl until smooth.
- Heat the olive oil in a saute pan over medium heat for 1 minute.
- Dip the artichoke halves in the batter and fry, choke side down, for 2 to 3 minutes until crisp.
- Turn the artichokes over and fry the outside leaves in the same way.
- Serve hot with lemon wedges and freshly chopped parsley
ARTICHOKES
Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.
Provided by Shai
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
- When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g
STEAMED ARTICHOKES WITH GARLIC LEMON BUTTER
Make and share this Steamed Artichokes with Garlic Lemon Butter recipe from Food.com.
Provided by Kimke
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut stems and top 1 1/2 inches from artichokes.
- Cut away first outside row of artichoke leaves.
- Using scissors, cut off pointed tips of leaves.
- Place Artichokes in steamer.
- Steam artichokes until knife pierces base easily, adding more water if necessary, about 25 minutes.
- Heat oil in heavy medium saucepan over medium heat.
- Add garlic and thyme; cook 1 minute.
- Add lemon juice and butter.
- whisk until butter melts.
- Season with salt and pepper.
- Serve artichokes warm with seasoned butter.
- Dip leaves and pull off flesh with teeth and dunk heart when you reach it.
Nutrition Facts : Calories 395.4, Fat 36.8, SaturatedFat 16.5, Cholesterol 61, Sodium 285.4, Carbohydrate 16.4, Fiber 7.1, Sugar 0.2, Protein 4.9
STEAMED ARTICHOKES
Serve the artichokes hot, warm, at room temperature or cold.
Provided by Emily Weinstein
Categories dinner, lunch, appetizer, side dish
Time 45m
Number Of Ingredients 2
Steps:
- Preparing the artichoke:
- Peel off tough outer leaves.
- Trim around the bottom of the artichoke, cutting off the stem and trimming the base.
- If you want to cook only the bottom, cut off the top half of the leaves. Scoop out the choke. If you want to leave the artichoke whole but remove the choke, trim the leaves somewhat less, force them open, then use a long spoon to scrape out the choke. (This will take a little while to do completely but isn't difficult.)
- To steam:
- Rig up a steamer in a pot and put the artichokes bottom up in it. Cover and cook for 20 to 40 minutes. Sample an outer leaf; when it pulls away easily and its meat is tender, they're done.
- Drain them upside down for a minute or two longer before serving hot; store upside down if you plan to serve them later. Serve hot with melted butter, at room temperature with vinaigrette, or cold with mayonnaise. Or serve at any temperature with lemon and/or olive oil and salt.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 61 milligrams, Sugar 1 gram
BASIC STEAMED ARTICHOKE
Steps:
- Snap off the stem. With a stainless steel knife, slice off the top, about 1 inch from the pointed end. Use scissors to cut off the tips of the outer leaves. Rub all cut surfaces with lemon juice.
- Bring water to a boil in a pot with a steamer insert. Place the artichoke in the insert and cover the pot tightly. Steam until the base is tender and the leaves pull out easily, about 40 minutes.
- If serving whole, pull out the cone of leaves in the center of the artichoke. Use a small spoon to scoop out the choke. If using the heart only, pull away all of the leaves and then scoop out the choke. You will need approximately 8 large artichokes to get the equivalent of 1 13 3/4-ounce can of artichoke hearts.
Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 21 milligrams, Sugar 1 gram
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