I am an artichoke addict. Unfortunately, I live in SD and can only get these during the summer, if I'm lucky. I thought tucking butter and garlic into the leaves was a nice touch. Usually I just steam the artichoke in a few inches of water, as opposed to actually using a steamer and serve it with a lemon-butter mixture (proportions are to taste). I find it cuts cooking time nearly in half. Of course you can't do the butter idea with this method, and if you have too much water you may risk washing out the flavor.
Of course this needed more water. But I usually leave only enough water in the pan to cover the bottom, like the recipe calls for,and add more water as it evaporates so not to burn the pan. Like I said, too much water may wash out flavor.
70 users found this review helpful
Jun. 24, 2003