| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 2 to 4 servings |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 2 to 4 servings |
Ingredients
- 4 sprigs parsley
- 4 garlic cloves
- 2 bay leaves
- 2 lemons, cut in half
- 1/4 cup white wine
- 2 tablespoons olive oil
- 1 quart chicken broth or water
- Salt and pepper, to taste
- 2 whole artichokes
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 205 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 7 mg |
| Sodium | 838 mg |
| Serving Size | 1 of 4 servings |
| Calories | 205 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 7 mg |
| Sodium | 838 mg |
Reviews
Great recipe! My favorite way to eat them is steamed like this with a side of hollendaise to dip!
QUESTION:
Can I make these ahead of time and warm up next day?
Or should they be eaten right away?
Best steamed Artichokes I’ve ever had.
Awesome, favorite recipe of all time for steamed artichokes.
I simmered for 40 minutes. Perfect.
40 minutes? good god, I only steam them for… at most 25 minutes…
Why cut the stem off next to the base? The stem, properly peeled with a veg peeler is exactly like the heart meat.
The cooking broth is fantastic. It gave so much flavor to the artichokes
I’ve tried this recipe so many times because I really want to love it… but everytime it just turns out bitter! i dont know why. Thoughts?
I picked this recipe to try making steamed artichokes because it uses multiple ingredients to infuse flavor. I did opt to use just water because I didn’t want to waste a quart of broth, so I did sacrifice some flavor. But I was happy with how fragrant the cooking liquid still was without broth. I also like placing the artichokes upside down so the steam gets between petals and it’s easier to check base for doneness. I could taste the lemon and bay leaf in cooked artichokes.
Going to attempt to make these tonight, they sound delicious. Hoping they come out just as yummy as they sound.. going to prepare as a side dish to a simple salmon main.