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.
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!!
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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