These leafy, mild-flavored veggies taste amazing steamed. Steaming brings out the nutty flavor and light buttery sweetness.
Ingredients
- fresh artichokes: 4 piece (fresh)
- lemon: 1 piece (quarter)
Metric Conversion
Stages of cooking
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Using a sharp or serrated knife, cut off about ½ inch from both the top and stem of each artichoke. Remove the tough outer leaves toward the bottom. Use kitchen scissors to snip the pointy tops of the other leaves. Rub the cut surfaces with a slice of lemon to prevent browning.
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Fill a large pot with a few of inches of water and squeeze some lemon juice into it. Place a vegetable steamer basket into the pot and put the artichokes in the basket. If you don’t have a basket, put the artichokes directly into the pot, stem-side up. Bring to a boil over high heat. Lower the heat to medium-low, cover, and simmer for 25 to 35 minutes. The artichokes are finished cooking when the heart is fork-tender and you can easily peel off the leaves.
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Enjoy a freshly steamed artichoke by dipping a leaf into a sauce of your choice and using your teeth to scrape away the tender flesh. The heart and stem are also edible, but the fuzzy choke should be discarded.
