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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Table talk: We tested a fancy steaming mixture that had about 10 ingredients, including wine, but found this simple mixture that calls for lemon and garlic imparts great flavor for a lower cost. Ingredients:
1 lemon, thinly sliced |
5 fresh parsley sprigs |
3 garlic cloves |
2 teaspoons salt |
4 fresh artichokes (about 3/4 lb. each) |
3 tablespoons olive oil |
salt and pepper |
garnish: fresh flat-leaf parsley sprigs |
Directions:
1. Combine lemon, next 3 ingredients, and 2 1/2 cups water in large Dutch oven. Place a steamer basket in Dutch oven.
2. Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1 inch from top of each artichoke, using a serrated knife. Remove any loose bottom leaves. Trim one-fourth off top from each outer leaf, using kitchen shears.
3. Arrange artichokes in steamer basket. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until stem end is easily pierced with a long wooden pick. Remove artichokes from Dutch oven.
4. Carefully pull open center leaves of artichokes. Remove and discard choke using a long spoon. Serve with Buttery Dipping Sauces or Mayo Mixtures.
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