Steamed Artichokes
2016-04-25 13:37:44
Yields 4
These artichokes are served whole, so you will have to remove the hairy choke as you eat them.
Ingredients
- 4 large artichokes, trimmed
- 3 tablespoons fresh lemon juice
- 1 tablespoon sea salt
Steamed Artichokes
- To trim the artichokes, cut the stem of the artichoke and 1/2 inch of the base off, remove the tough outer leaves or any outer leaves or any outer leaves that are dry or discolored, and use a pair of scissors to snip 1/2 inch off the top of the remaining outer leaves of the artichokes.
- Place 2 inches of water in a large saucepan with a lid and insert a metal steam basket.
- Add the 3 tablespoons of fresh lemon juice and the 1 tablespoon of sea salt to the water. Bring the water to a boil and then add the artichokes, stem side down.
- Cover, reduce the heat, and simmer until the stems and hearts are easily pierced with a knife (about 30-40 minutes).
- Once cooked, remove the artichokes and serve them immediately with a dipping sauce.
Black Pepper Parmesan Yogurt Dip (mix all the ingredients together)
- 1 cup plain or coconut Greek yogurt
- 2 tablespoons Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 1/2 fresh teaspoon lemon zest
- 1/3 teaspoon sea salt
Herb Aioli (mix all the ingredients together)
- 1 cup Garlic Aioli or Vegan Mellow Mayo
- 1 tablespoon fresh chives, chopped
- 2 tablespoons fresh tarragon, chopped
- 1 medium shallot, minced
- 1 heaping tablespoon capers, chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Pinch chili flakes
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/
