Recipe by Kelly
"These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise."
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My artichokes were large. I pressed a garlic clove into the top of each, squeezed the juice of half a lemon on them and dropped the rind in the pot with the bay leaf, sprinkled each with Kosher salt and pepper, and followed the recipe. I melted 2 T butter with a slice of lemon in the MW for each of us to dip; served with oven-roasted chicken thighs and garden tomato salad. Beautiful plate and delicious, too.
It has so much flavor that dipping the leaf in butter when eating isn't needed. I don't have a steamer basket so I just put the artichokes in about 3 inches of water and put the lid on. I cooked them for about 40 minutes and they were great.
The artichokes ended up taking 3 hours for the leaves to be tender enough to eat and the heart was way over cooked. The flavor was also bland. I will stick to boiling them.
I think the cooking time was not even close. Othewise very nice
I grew the ones I am cooking now. Next time I will cook upside down in 2 in. of seasoned water
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Steamed Artichokes
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 2
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