Steamed Artichokes

Steamed Artichokes
Yields 4
These artichokes are served whole, so you will have to remove the hairy choke as you eat them.
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  1. 4 large artichokes, trimmed
  2. 3 tablespoons fresh lemon juice
  3. 1 tablespoon sea salt
Steamed Artichokes
  1. 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.
  2. Place 2 inches of water in a large saucepan with a lid and insert a metal steam basket.
  3. 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.
  4. Cover, reduce the heat, and simmer until the stems and hearts are easily pierced with a knife (about 30-40 minutes).
  5. Once cooked, remove the artichokes and serve them immediately with a dipping sauce.
Black Pepper Parmesan Yogurt Dip (mix all the ingredients together)
  1. 1 cup plain or coconut Greek yogurt
  2. 2 tablespoons Parmesan cheese
  3. 1 teaspoon freshly ground black pepper
  4. 1 teaspoon fresh lemon juice
  5. 1/2 fresh teaspoon lemon zest
  6. 1/3 teaspoon sea salt
Herb Aioli (mix all the ingredients together)
  1. 1 cup Garlic Aioli or Vegan Mellow Mayo
  2. 1 tablespoon fresh chives, chopped
  3. 2 tablespoons fresh tarragon, chopped
  4. 1 medium shallot, minced
  5. 1 heaping tablespoon capers, chopped
  6. 1/2 teaspoon sea salt
  7. 1/2 teaspoon black pepper
  8. Pinch chili flakes
  9. 1/2 teaspoon lemon zest
  10. 1 teaspoon fresh lemon juice
Recipes for Life by Rita Thomas and Chef Erin Holm

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