Simple Steamed Artichokes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 7, 2012
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.
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Reviewed: Sep. 12, 2012
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.
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Cooking Level: Beginning

Home Town: Pine River, Minnesota, USA
Living In: Orlando, Florida, USA

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Reviewed: Jun. 16, 2013
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
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Reviewed: Apr. 8, 2014
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.
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Reviewed: Aug. 16, 2014
It has been my experience that artichokes take 1 to 1.5 hours to steam. I don't use a steamer basket, just place them at the bottom of the pot. I wanted to share a delicious dipping sauce. One cup mayo, 2 tbls soy sauce, one garlic pressed and 1/3 grated parmesan mixed together. Prepare ahead of time and chill in refrigerator. I found a similar recipe years ago, couldn't find it recently so I did my best to recall it. Came out great!!
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