Artichokes

Depending on the size of the Artichoke, 20 minutes is not enough time to get them tender. I cook mine one to two hours. Instead butter I mix my chopped garlic in with Italian bread crumbs. then stuff as much as I can in between the leaves of the Artichoke. yummy

This is my first time making or eating artichokes so thank you Reviewer Party Chef and Kathleen Johnson! Bad news; this took almost 40 min for mine to steam/be fully cooked. I prepared my dinner around it and the 20 minute cook time so sadly, husband didn’t even get to try (had to go to work). So! I enjoyed alone. This is kinda like eating shelled sunflower seeds or crab; a lot of work for little morsels but it was good! I liked when I got bites of garlic! It was a fun and tasty new experience. Thanks for posting!

These were ahhmaaaazing! So much less work than how I used to do them. Made with a lemon aioli sauce I found on here and voilá, simply delicious! Thanks for the find 😉

I’ve used to always steam my artichokes but never steamed them with garlic and butter before. The steamed garlic added a good flavor throughout the artichoke.

This recipe makes no sense. Put only enough water to cover the bottom, boil it, add artichokes, and leave it on high for 20 minutes? After 20 minutes there was no water left and my steamer melted into my pan. You should be more clear about how much water and maybe also say to reduce it from high.

I wouldn’t add the garlic… felt it over powered the natural flavor

My artichokes took significantly longer than 20 mins to cook (probably more like 40 mins).

Great with revisions and I’ve never made Artichokes before and have only eaten them twice. I read the recipe and the reviews and adjusted. I pulled out my steamer and filled it Full with water. As the steamer built up steam I took two (yes two) sticks of butter and melted them with a table spoon of “Johnny’s Garlic Spread”. Then I cut the tops off of the artichokes and peeled the outer petals off that had no meat and then marinated the artichokes in that for 10 minutes and put them stem side down in the steamer. After 30 minutes all the water was gone so I filled the steamer back up and marinated the artichokes in the butter mix until the steam was built up again and steamed them another 30 minutes. Best I’ve ever had! I may not wake up tomorrow from cholesterol but they were amazing. I also use this mixture for crab legs.

Thus was really good as I’ve never cooked my own artichoke and had eaten it only once a long time ago. What a taste treat. I steamed it naked in my steamer, then dipped the leaves in an awesome rosemary infuse olive oil instead of butter. (dietary issues) I added cayenne pepper as well to the other ingredients.

I’ve made artichokes for decades, and they ALWAYS take at least 45 minutes to steam or to boil. And, as the others said, you need to have a lot more water in the pot. I used bits of butter and minced garlic scattered throughout the artichokes (not in the same places) and I drizzled it with a little lemon juice before steaming. Delicious! My only problem is that, no matter what I do, I cannot keep the artichokes green; even if I use lemon juice, they still turn grayish.

I don’t add the butter because you will just find it on the bottom of your pot. As most reviewers I am enough water to just touch the bottom of the steamer. You dont want the pot to go dry nor do you want the artichoke to boil I like to mince some garlic and extra virgin olive oil together and dif the leaves and heart. Great TV snack.

Very good! One more tip, if you put a bit of baking soda in the water, the artichoke stays nice and bright green. I do this with any green veggie I am steaming.

Great recipe!! The only change I made was I made a garlic butter paste that I rubbed in between the leaves. Also steamed for 30 mins.

First time doing artichkes and was very happy with the outcome.

Delicious! I’ve made this many times. Great appetizer to share with groups. I agree with everyone use extra virgin olive oil extra minced garlic can’t hurt either. I also use same mixture in my stuffed mushrooms, I use baby bella.

great way to prepare and serve artichokes – have been doing this for years and enjoy; yes, a bit of work for what you get out of them, but still good to have on occasion – ONE NOTE: NEVER place discarded leaves down the garbage disposal – these are extremely tough and fibrous and may cause damage to your disposal or clog your drain!

This was great. I did scale it up to 3 artichokes and added more water and cooked twice as long since they were big artichokes. The artichokes turned out with hard outer leaves but tender insides. I think this is the most flesh I’ve ever scraped off an artichoke. I don’t have a steamer so I put the artichokes directly in the water. Half way through the process of cooking, I did scope some of the water/butter mixture and poured all over artichokes. Definitely a keeper and will start using this recipe more often.

BEST EVER YEAH

I thought this recipe was only ok. Easy to prepare but not enough flavor even though I doubled the amount of garlic (I really like garlic). I doubt I will make it again.

Easy way to prepare 2 artichokes: Wash and trim. Place the artichokes in a microwave safe glass bowl filled with 1/2 cup water. Spread leaves of the choke and sprinkle with garlic salt, squeeze juice of one lemon and pour about 1 tsp of olive oil on each one. Cover the bowl with saran wrap tightly and cook for 12 minutes. I test them to make sure the bottom of the artichoke is tender when pierced with a fork..if not cook a little longer. If tender remove, drain juice, cool. I dip each leaf in a mixture of butter, course ground black pepper, soy sauce and lemon juice (all to taste) as I eat it.

This is a great way of preparing artichokes. I totally agree with gem1304 with the idea of adding lemon. The two bitters (the lemon and artichokes) cancel each other out and makes the artichoke really good !! Another way to enjoy them is to cook them as directed and then blanch them in ice water and place them in the fridge for a couple of hours to get them nice and cold. Serve like a salad with your favorite vinaigrette. I make a very simple vinaigrette by combining balsamic vinegar, salt, pepper and garlic in a blender. Turn the blender on and drizzle olive oil in a steady stream to emulsify to your liking. Dip the leaves in that and the are devine !!