STEAMED ARTICHOKES WITH LEMON BUTTER
Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you'll end up with plenty of meaty petals to pull off and dip into the lemon butter. This recipe gives instructions for steaming the artichokes in a traditional pot, but a pressure cooker (either electric or stovetop) is a faster option if you have one. See the Note below for instructions.
Provided by Melissa Clark
Categories vegetables, appetizer, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 5
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).
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams
STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Number Of Ingredients 10
Steps:
- Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
- Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
- Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams
MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE
This rich dipping sauce comes courtesy of my wonderful brother-in-law ... a very good cook! I had this at his house and blackmailed my sister into sneaking out the recipe to me. Worth it!!!
Provided by SillyWizard
Categories Vegetable
Time 1h5m
Yield 2 cups, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a glass or ceramic bowl.
- Cover tightly with plastic wrap.
- Chill for at least one hour.
Nutrition Facts : Calories 472.6, Fat 39.4, SaturatedFat 5.8, Cholesterol 30.6, Sodium 879.1, Carbohydrate 31.1, Fiber 0.1, Sugar 8.7, Protein 1.5
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
DIPPING SAUCE FOR ARTICHOKES
A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.
Provided by Andrea Alexander
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g
BEST GRILLED ARTICHOKE RECIPE
Grilled Artichoke is one of the best ways to cook artichokes. See above for my cooking options.
Provided by Izzy
Number Of Ingredients 4
Steps:
- Prepare the grill for direct and high heat.
- Cut the artichokes into halves and brush with oil. Sprinkle all over with salt.
- Place the seasoned artichoke halves on the grill, cut-side-down.
- Cover and grill for 5-10 minutes until they're cooked through.
- Transfer to a serving plate, and sprinkle the cut side with lemon juice. Serve with your favorite dip and enjoy!
Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 120 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
STEAMED ARTICHOKES WITH ALMOND SAFFRON DIP
Provided by Ellie Krieger
Categories appetizer
Time 1h30m
Yield 4 servings, serving size 1 artichoke and 1/4 cup sauce
Number Of Ingredients 11
Steps:
- Arrange the artichokes in a steamer basket set over at least 3 cups of water and steam, covered, until the leaves can be easily removed, about 1 hour. Let cool. About halfway through cooking check the water level and add more, if necessary.
- In a small bowl, stir together saffron and the tablespoon of boiling water. Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes. Remove the almonds and add 1 tablespoon of the oil to the pan. Add onion and cook until beginning to brown, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and let cool. In a food processor, grind the almonds until finely chopped. Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth. Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper. Serve with the artichokes.
Nutrition Facts : Calories 200, Fat 10 grams, SaturatedFat 1.5 grams, Sodium 170 milligrams, Carbohydrate 22 grams, Fiber 8 grams, Protein 9 grams
STEAMED ARTICHOKES WITH LEMON GARLIC AIOLI
Steps:
- In a small mixing bowl, make the lemon garlic aioli by combining all ingredients and stirring to combine. Will keep in an airtight container in the refrigerator for 1 week.
- Prep the artichokes by cutting off the top 1" of the artichoke, bottom 1/4" of the stem, then snipping off the pointy part of each leaf to get rid of the thorns.
- In your dutch oven (or any large pot with a lid), heat up all ingredients of the poaching liquid over medium high heat. Add in the artichokes, stem side down so the top of the artichokes face up. Cover with a lid, and simmer the artichokes over medium heat for 45-50 minutes. After the artichokes are fully steamed, remove them with tongs, turn them cut side down on a dish towel or paper towels to drain off excess liquid. Allow to cool for 3-5 minutes.
- In your Instant Pot, heat up all ingredients with the poaching liquid on the saute function. Add in the artichokes, stem side down so the top of the artichokes faces up. Turn off saute mode. Cover with the Instant Pot lid, and cook on high pressure for 10 minutes for a small artichoke, 15 minutes for medium artichokes, and 25 minutes for large artichokes. After the artichokes are fully cooked, release the pressure manually until all the steam is released. Remove the artichokes from the Instant Pot with tongs and turn them cut side down on a dishtowel or paper towels to drain off excess liquid. Allow cooling for 3-5 minutes.
- Serve immediately while warm or later while cooled with the lemon garlic aioli.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Nutrition Facts : Calories 465 kcal, Fat 41.9 g, Carbohydrate 17.7 g, Fiber 7.3 g, Protein 5.8 g, ServingSize 1 serving
ARTICHOKE DIPPING SAUCE
The next time you're cooking artichokes, make this easy artichoke dipping sauce to serve with them! It's rich and tangy, a perfect savory accent for the bright, nutty leaves and heart. Store it in an airtight container in the fridge for up to 4 days.
Provided by Jeanine Donofrio
Number Of Ingredients 7
Steps:
- In a small bowl, mix together the mayo, yogurt, lemon juice, mustard, and garlic. Season with freshly ground black pepper and sprinkle chives on top.
- Serve with steamed or roasted artichokes. See the blog post above for additional serving suggestions.
STEAMED ARTICHOKES WITH GARLICKY DIPPING SAUCE
I grew up eating artichokes dipped in a garlic butter, which is delicious, but i wanted something i wouldn't feel so guilty about eating. So, i came up with this recipe as a test, and it was really good. I use non-fat Greek yogurt, it is a little thicker, but you could use regular non-fat/low-fat yogurt, or even sour cream. I make things for 2, so if you want more, just make twice as much dipping sauce.
Provided by Mama Sass
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Trim bottom stalk of artichokes, leaving about 1 inch. Cut off the first couple of inches of the top of the artichoke. If your artichoke is dangerously spikey, or you are serving these to kids/company, you may want to trim the tips of all the remaining leaves with scissors. Rinse the artichokes well, under running water.
- Put about 2 inches of water in the bottom of a big pot, and place the artichokes top down. Throw in the bay leaf and crushed garlic clove. Cover and bring to a boil, then lower heat so the liquid is just simmering. Steam like this for about 30-45 minutes.
- Make the dip by putting the minced garlic, margarine, and lemon juice in a microwave safe bowl and heating for 30 seconds. Add the dill, yogurt, and salt & pepper. If you want your sauce thick like this, then you are done. I like my dip a little runnier, so i add a little milk until it is the consistancy that i want. Either way, cover and put in the fridge until the artichokes are ready.
- Let artichokes cool off for about 10 minutes before serving.
Nutrition Facts : Calories 153.4, Fat 6, SaturatedFat 1.3, Cholesterol 1.2, Sodium 235.3, Carbohydrate 20.1, Fiber 7.1, Sugar 6.1, Protein 8.1
STEAMED ARTICHOKE CRAB DIP
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped, cooked artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with Croutons and garnish with parsley sprigs and Parmesan.
- Trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Split hearts in half lengthwise and drizzle with a little olive oil and season with some salt and pepper. Place into a microwave-steamer bag and cook for 2 to 3 minutes in your microwave (time may vary depending on your microwave). When done allow to sit in the bag for 1 minute then remove and roughly chop. Set aside to cool.
- Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 5 to 7 minutes until golden brown and crispy.
STEAMED ARTICHOKES WITH HERB AIOLI
The simplest way to prep artichokes: cook them whole and eat your way to the tender heart leaf by leaf. And since these artichokes can be made ahead and served at room temperature, they're also perfect for entertaining.
Provided by Julia Clancy
Categories Healthy Artichoke Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Cut off the top inch of leaves from the artichokes. Remove the outer layer of small, tough leaves from the stem end. Snip all remaining spiky tips from the outer leaves. Cut off and discard the stems.
- Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add the artichokes. Cover and steam until tender, adding more hot water as necessary, 30 to 35 minutes.
- Whisk mayonnaise, herbs, lemon juice, mustard, garlic, salt and pepper in a small bowl. Serve with the artichokes.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 12.5 g, Cholesterol 11.6 mg, Fat 20.9 g, Fiber 6.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 373.5 mg, Sugar 1.4 g
10 ARTICHOKE DIPPING SAUCES
No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Mix together in a small bowl and serve.
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STEAMED ARTICHOKES WITH PARMESAN DIPPING SAUCE | GIADZY
From giadzy.com
Servings 4Estimated Reading Time 3 minsAuthor Giada De LaurentiisTotal Time 40 mins
- For the artichokes, combine the water, thyme, garlic, salt, and bay leaf in a 3½ quart Dutch oven. Squeeze in the juice of half of a lemon and add the whole half to the pot as well.
- Trim the stem of each artichoke almost all the way down to the bottom, then remove the outer layer of leaves and any additional leaves that are bruised or damaged. Cut 1½ inches off the top. Rub the cut side of the artichoke with the remaining half of the lemon. Using a pair of scissors, snip the thorns off of all of the remaining leaves.
- Place each artichoke cut-side down, stemside up in the prepared pot. They should fist snuggly but have some space around each one. Place the pot over high heat and bring to a simmer. Reduce the heat to medium low, cover, and cook for about 20 minutes or until the tip of a pairing knife inserts easily into the base of the artichoke.
- Remove the artichokes from the liquid and cool to room temperature. They can also be chilled completely in the refrigerator and served cold.
HEALTHY RECIPES: GARLIC STEAMED ARTICHOKES WITH DIP ...
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MAGIC ARTICHOKE DIPPING SAUCE - PLATINGS - PAIRINGS
From platingsandpairings.com
Ratings 133Calories 74 per servingCategory Vegetable
- Place artichokes stem side up in a steamer basket or rack. This allows the steam to fall out of the artichoke as it cooks.
- Meanwhile, make the dipping sauce by combining all the remaining ingredients in a small bowl. Serve alongside the steamed artichokes.
STEAMED ARTICHOKE: HOW TO - TRIED AND TASTY
From triedandtasty.com
5/5 (1)Total Time 57 minsCategory AppetizerCalories 45 per serving
- Prep your artichokes (follow instructions here for the perfect tutorial). In a steamer, place your artichokes about an inch above the water.
- If you are a garlic lover like myself, place 8-10 halves of garlic clove in the leaves throughout the entire artichoke (more or less according to preference... I used lots!).
- Juice the lemons and drizzle liberally over the entire artichoke. I cut the juiced lemons into wedges and placed them on top of and around the artichokes. Sprinkle with sea salt.
- Steam the artichokes for 45-60 minutes. I wanted mine nice and tender, so I chose to steam them for an hour.
EASY STEAMED ARTICHOKES RECIPE - CHOWHOUND
From chowhound.com
5/5 (9)Category Appetizer, Side DishCuisine FrenchTotal Time 30 mins
- Cover the pan and bring the water to a boil over high heat, then reduce the heat to low and let the water simmer.
HOW TO COOK AND EAT AN ARTICHOKE - STEAMED 3 WAYS - THAT ...
From thatzestlife.com
5/5 (6)Category Appetizer, Side Dish, SnackCuisine American, ItalianCalories 161 per serving
- Boil water in a pot. Place steamer basket into pot. Place artichokes face down and cover. Steam for 20 minutes.
- Put 1/2 cup water into a microwavable bowl. Place 1 artichoke facedown in bowl. Cover with plate. Microwave on high in 5 minute intervals until soft.
- Place 1 cup of water in Instant Pot. Place artichokes facedown into steamer basket and place in Instant Pot. Steam for 10 minutes and then manually release the pressure.
STEAMED ARTICHOKES AN BALSAMIC DIPPING SAUCE - THE CHEF ...
From thechefuandi.com
Servings 6Total Time 11 mins
- Wash Artichoke thoroughly then, cut artichoke stem but leave at least 1/2 inch on the bottom of artichoke . Add at least two to three cups of water to the large pan. Then place the artichokes in vegetable steamer in the large pot, cover the pot and steam for at least 50 minutes to an hour. Let artichokes cool then serve with dipping sauce.
- To make your dipping sauce, chop up 11/8 of onion to give you 2 tablespoons, set aside. Take small mixing bowl an add 3/4 cup of mayonnaise, fold in 2 tablespoons of minced onion, and balsamic vinegar then fold in all dry ingredients until mixture is smooth. Refrigerate for until well chilled.
ARTICHOKE DIPPING SAUCE: 4 EASY DELICIOUS RECIPES ...
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Ratings 20Category AppetizerCuisine AmericanTotal Time 10 mins
- Place all ingredients in the blender. Blend until fully combined (will turn light green in color). Refrigerate until using.
- Mix together and serve warm. NOTE: for a stronger flavor add the dried parsley to the melted butter. over low heat on the stovetop for 10-15 minutes.
- Mix together and serve. NOTE: For a stronger garlic flavor, add 1-2 diced garlic cloves to the melted butter and allow to infuse for 10-15 minutes over low heat. Remove from heat and add the lemon juice.
MEDITERRANEAN STYLE STEAMED ARTICHOKES - WHAT A GIRL EATS
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5/5 (6)Category AppetizerCuisine AmericanTotal Time 55 mins
- Trim the bottom and very top leaves of each artichoke. With sharp shears, cut the top 1/4 of each artichoke leaf (optional). Make a cross in the bottom of each artichoke.
- Fit a steamer basket or metal trivet in the bottom of a large pot. Fill pot with water, just until touching the bottom of the basket.
- Place artichokes on the trivet or steamer basket. Separate the leaves and sprinkle the herbs in between and over the artichokes. Drizzle with lemon juice and olive oil.
STEAMED ARTICHOKES WITH LEMON GARLIC DIPPING SAUCE - A ...
From afoodcentriclife.com
Reviews 8Servings 4Cuisine AmericanCategory Appetizer
- Start by making the sauce. Combine all ingredients and stir until smooth. Can be made ahead of time, covered and refrigerated until serving time.
- Prep artichokes for cooking. Cut the top one third off with a serrated knife (bread knife). The teeth of a serrated knife make it easier to cut through the tough exterior. Discard the trimmings. Trim the bottom stem flush with the base. Next, trim off the prickly point of each leaf with a pair of kitchen scissors. Rub a cut lemon over the artichoke to prevent it from browning.
- Cook the artichokes. In a deep pan wide enough to hold artichokes, place trimmed artichokes stem side up in the bottom of the pan (or place on a steamer rack). Fill pan with a few inches of cold water. Squeeze lemon juice over the artichokes and put rinds in the pan. Drizzle in olive oil, sprinkle with kosher salt, add bay leaf, black peppercorns, thyme sprigs and garlic.
- Cover the pot with a tight fitting lid and bring to a boil. When steam starts coming out of the pan, turn the heat down to low and cook artichokes until you can pierce the center of the stem with a paring knife. The timing will depend on the size of the artichokes. For big ones test at 20-25 minutes and continue if needed for a few minutes. Another way to tell when an artichoke is ready is to pull off and outer leaf. It should come off easily. Doing both tests is a good idea.
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From wholefoodsmarket.com
Servings 4Calories 240 per servingTotal Time 30 mins
- Cut stems from artichokes to sit flat on your work surface, then peel stems with a paring knife. Transfer artichokes and stems to the bowl of lemon water.
- Working with one artichoke at a time, carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.
- Fill a large pot with water to a depth of 1 to 2 inches. Cover and bring to a boil. Uncover pot and arrange trimmed artichokes, bottoms up, in a single layer. Add stems around artichokes.
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From eatsimplefood.com
Reviews 2Calories 100 per servingCategory Appetizer
- Bring a large pot with 3" salted water to a boil. Cut the artichoke stem smooth and even so it can stand up on it's own. This is easier to do if it's cut closer to the base.
- Insert a steaming basket into the pot along with the artichoke, preferably standing upright (just set the artichoke upright in the water if you don't have a steaming basket).
- Reduce the heat to a simmer and cook ~35-45 minutes or until tougher outer leaves pull off easy and flesh is soft.
- Gently melt the butter in the microwave or stovetop and combine remaining ingredients and mix.
STEAMED, STUFFED & ROASTED ARTICHOKE RECIPE - CHEF CINDY
From chefcindy.com
Cuisine AmericanCategory AppetizerServings 4Total Time 1 hr 20 mins
- Stuffed Recipe: spread leaves apart and place breadcrumb mixture in between the leaves. Bake covered at 375° for 15 minutes (uncover last 5 minutes). Serve immediately, individually plated.
STEAMED ARTICHOKE WITH DIPS - HEALTHYUMMY FOOD
From healthyummyfood.com
Servings 2Total Time 46 mins
- Prepare the artichokes. Cut off the hard outer leaves then the top 1/3 of artichokes and cut the stem.
- Pour 800 ml water into a large steamer pan (it has to be just below the basket) and add lemon juice and salt. Place the artichokes in it, cover and steam for 30 - 40 minutes, depends on the sizes, until the hart is tender and inner leaves pull out easily.
STEAMED ARTICHOKES WITH DIPPING SAUCES | BETTER HOMES ...
From bhg.com
Total Time 45 minsCalories 64 per serving
- Snap off any tough or browned outer leaves. Use a serrated knife to slice off the top inch of each artichoke. Immediately rub cut surface with lemon halves. Use scissors to snip off all the sharp leaf tips. Trim stem from artichoke bottom so artichokes will sit upright. (If you trim more than 1 inch of stem, peel it and add to steamer with artichokes.)
- Set steamer basket over simmering water in a large pot. Arrange artichokes in basket, fitting snugly so they stand up. Cover; bring to boiling. Cook until an artichoke leaf near the center can be pulled off easily, about 30 minutes
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