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
"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.
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
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
SMOKED AND STEAMED ARTICHOKES
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the court bouillon: Combine the garlic, dill, 4 cups of water and wine in a large stock pot. Squeeze the lemon juice into the pot, then add the lemon half. Season with salt and pepper. Bring to a gentle boil over direct heat.
- For the artichokes: Cut off the top inch and most of the stem close to the base. Trim the tip of each outer leaf with kitchen shears. Trim the bottoms of the artichokes and prick with a fork or paring knife. Place over indirect heat to take on some smoke while the poaching liquid comes to a boil, about 5 minutes.
- Place the artichokes in the liquid, bottoms up. Cover and simmer until a knife inserted into the bottom of the artichoke gives no resistance, about 30 minutes.
- Meanwhile, make the vinaigrette: Whisk all the ingredients together in a medium bowl and season with salt and pepper.
- Serve the artichokes with the vinaigrette on the side for dipping.
- (Alternatively, you can poach the artichokes over medium-high heat on a stovetop.)
GRILLED ARTICHOKES
Steps:
- Preheat an outdoor grill to medium heat.
- Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
- Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon.
- Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
- Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
- Special equipment: smoker/dehydrator
- Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
- Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
- Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
- Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
- In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 to 1 1/2 hours
- Inactive Prep Time: 8 hours
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 ARTICHOKES
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 0
Steps:
- Set a steamer basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam over medium heat, adding more water as needed, until tender, about 45 minutes. Serve with melted butter for dipping.
Nutrition Facts : Calories 63 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 121 milligrams, Carbohydrate 14 grams, Fiber 7 grams, Protein 4 grams, Sugar 1 grams
STEAMED ARTICHOKES
My favorite way to eat artichokes is the simplest. I gave the recipe for two, because I like to sit and eat one with my sister. However, adjust the recipe for however many you want to make. I use pepper but not salt to season, but of course you can use salt if you prefer a saltier taste.
Provided by echo echo
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 399.9, Fat 36.9, SaturatedFat 16.5, Cholesterol 61.1, Sodium 324.7, Carbohydrate 18.4, Fiber 8.3, Sugar 2.4, Protein 5.1
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 BY TYLER FLORENCE
From April 2018 Food Network Magazine. He writes, "Artichokes can be intimidating until you learn how to properly prepare them. Steaming is one of the most popular methods.
Provided by Bren in LR
Categories Artichoke
Time 1h
Yield 2-4 serving(s)
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. 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 in 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 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.
Nutrition Facts : Calories 512, Fat 39.7, SaturatedFat 17.3, Cholesterol 61.1, Sodium 1821.4, Carbohydrate 23.6, Fiber 8.7, Sugar 4.5, Protein 15.4
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