Steamed Artichokes With Lemon Butter Recipes

Steps:

• Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
• Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
• Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).

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.

Steps:

• Prepare artichokes Using a serrated knife, cut off top quarter of each artichoke. Use kitchen shears to trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes and trim stems so artichokes can stand upright.
• Prepare steamer Fill a large pot with about 2 inches of water and add a sprig of tarragon and a pinch of salt. Set steamer basket in pot (make sure water doesn't seep through holes). Bring to a boil, then reduce to a rapid simmer.
• Steam artichokes Stand artichokes upright in steamer and season with salt. Top each with a lemon slice. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if necessary to maintain level during cooking.)
• Meanwhile, make butter Melt butter in a small saucepan over low heat, then stir in chopped tarragon and season with salt.
• Serve Place an artichoke on each plate with some lemon wedges and serve warm tarragon butter on the side for dipping.

Steps:

• Preheat the oven to 350 degrees.
• Combine the olive oil, basil, minced garlic, lemon zest and juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste.
• With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves.
• Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with the zested and juiced lemon.
• Coat the baking dish with olive oil.
• Rub the paste all over the artichoke halves and inside the leaves.
• Place each artichoke half top side down in a baking dish.
• Pour the stock in the dish and cover with a lid or tin foil.
• Bake for 45-50 minutes or until soft and tender.
• Be sure to let cool for a few minutes before digging in!

Steps:

• Cut off stem end as well as 1 inch of the top, remove outermost leaves of artichokes and snip off pointy tips of remaining leaves. Steam, covered in a rack over boiling water about 1/2 hour until base of an artichoke is soft enough to pierce easily (you'll probably have to replace the water over time).
• Microwave lemon 15 seconds (releases more juice) and then juice lemon--you should end up with 3-4 Tbs juice. Discard peel.
• In a small skillet, sauté garlic and thyme in oil about 1 minute. With a fork or tiny whisk, whisk in lemon juice, butter and pepper and remove from heat.
• To eat, dip individual leaves in lemon-butter and scrape the "meat" of the artichokes into your mouth with your front teeth. Yum!

Steps:

• Place one to two inches of water into a large pot with a tight-fitting lid and add the olive oil, red wine vinegar, salt, and whole peppercorns to the water.
• Insert the steaming basket and place artichokes and trimmed stems inside the basket. If you don't have a steamer, it also works to place the artichokes directly into the water, bottoms down.
• With lid off, heat until water boils, then put lid on and turn heat down to low to maintain a simmer.
• Steam or simmer for 25-30 minutes or until a sharp knife can easily pierce bottoms of the artichokes near the stems. To be sure, test them all. Larger artichokes will take longer to cook. Remove hot artichokes from the pot with tongs.
• To make the sauce: Mix about one part of yellow mustard into six parts of good mayonnaise. The sauce should be light yellow and not taste like either mayonnaise or mustard, but like a new sauce all its own. Add more of either ingredient as needed to get the "new" sauce.

Steps:

• Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. 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. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
• Meanwhile, 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.