Delicious Steamed Whole Artichokes Recipes

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SIMPLE STEAMED ARTICHOKES



Simple Steamed Artichokes image

These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise.

Provided by Kelly

Categories     Side Dish     Vegetables

Time 30m

Yield 2

Number Of Ingredients 4

2 whole artichokes
1 clove garlic
1 tablespoon lemon juice
1 bay leaf

Steps:

  • Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
  • Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
  • Place the artichokes in the basket, resting on the flattened bottoms.
  • Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 120.7 mg, Sugar 1.5 g

DELICIOUS STEAMED WHOLE ARTICHOKES



Delicious Steamed Whole Artichokes image

Make and share this Delicious Steamed Whole Artichokes recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 55m

Yield 2-4

Number Of Ingredients 9

4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine (or use white grape juice)
2 tablespoons olive oil
1 quart water
salt and pepper
2 whole artichokes

Steps:

  • Put the parsley, garlic, bay leaves, lemons, wine, oil and water in a large pot and bring to a simmer. Season the liquid with salt and pepper.
  • In the meantime prepare the artichokes:
  • Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Or you may put the artichokes in water that has some lemon juice in it. If you wish, trim the thorny tips of the petals with kitchen shears.
  • Place the artichokes in the steaming broth, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
  • To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold. Enjoy!
  • You may dip the artichoke in mayonnaise that has lemon added to it, or butter and lemon juice. Yum!

Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 1.9, Sodium 139.6, Carbohydrate 21.8, Fiber 8.7, Sugar 3.1, Protein 5.3

STEAMED WHOLE ARTICHOKES



Steamed Whole Artichokes image

Make and share this Steamed Whole Artichokes recipe from Food.com.

Provided by 2atdiemer

Categories     Vegetable

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 quart water
2 whole artichokes
1/4 cup butter, melted
1 lemon, cut in wedges

Steps:

  • Put the olive oil and water in a large pot and bring to simmer. Meanwhile, prepare artichokes.
  • Cut off the stems close to the base. Pull off the tough, lower petals. Cut off the top inch of the artichoke. Trim off the thorny tips of outer petals with kitchen shears.
  • Place artichokes in simmering pot, bottoms up. Cover and simmer 30 minutes. Artichokes are done when a knife inserted in the base meets no resistance.
  • To eat, pull off leaves, squeeze with a little lemon (if desired) and dip in melted butter. Scrape off the tender part of the leaf with your front teeth. When you reach the center, remove the prickly purple leaves and the fluffy thistle layer that covers the disc-shaped and delicious artichoke heart.
  • For smaller portions, cut the steamed artichokes in half and remove the prickles and fluff before serving.

Nutrition Facts : Calories 391.4, Fat 36.8, SaturatedFat 16.5, Cholesterol 61, Sodium 338, Carbohydrate 16.2, Fiber 7.7, Sugar 2, Protein 4.8

EASY STEAMED ARTICHOKES



Easy Steamed Artichokes image

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Steps:

  • Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
  • Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

DELICIOUS ARTICHOKES



Delicious Artichokes image

I absolutely love artichokes. I have found a way to make them appetizing to the WHOLE family!!

Provided by ELVENSTARR

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 4

4 medium artichokes
½ cup butter, melted
3 tablespoons basil pesto
¼ cup Italian seasoned bread crumbs

Steps:

  • Trim the stems from the artichokes, and remove the small leaves from the bottoms. Slice 1 inch or so off the top so that it is flat. Pour 2 cups or 1 inch of water into a large pot, and insert a steamer basket. Place artichokes into the steamer, cover, and bring to a boil. Allow them to steam for about 15 minutes, or until a fork can easily pierce the stem.
  • In a cup or small bowl, mix together the melted butter and pesto. Drizzle the mixture over upright artichokes, being sure to dribble into all of the crevices. Then sprinkle bread crumbs across the tops and serve.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 19.4 g, Cholesterol 64.8 mg, Fat 28.9 g, Fiber 7.6 g, Protein 7.6 g, SaturatedFat 16.2 g, Sodium 504.9 mg, Sugar 1.7 g

BEST GRILLED ARTICHOKE RECIPE



Best Grilled Artichoke Recipe image

Grilled Artichoke is one of the best ways to cook artichokes. See above for my cooking options.

Provided by Izzy

Number Of Ingredients 4

4 large artichokes
1/4 cup olive oil
lemon juice
salt (to taste)

Steps:

  • Prepare the grill for direct and high heat.
  • Cut the artichokes into halves and brush with oil. Sprinkle all over with salt.
  • Place the seasoned artichoke halves on the grill, cut-side-down.
  • Cover and grill for 5-10 minutes until they're cooked through.
  • Transfer to a serving plate, and sprinkle the cut side with lemon juice. Serve with your favorite dip and enjoy!

Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 120 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

STEAMED WHOLE ARTICHOKES



Steamed Whole Artichokes image

"Artichokes can be intimidating until you learn how to properly prepare them. steaming is one of the most popular methods," says Tyler.

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10

4 sprigs parsley
4 cloves garlic
2 bay leaves
2 lemons, halved, plus wedges for serving
1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
1 quart chicken broth (or water)
Kosher salt and freshly ground pepper
2 whole artichokes
4 tablespoons salted butter, melted

Steps:

  • Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper.
  • Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. (Alternatively, you may put the artichokes in acidulated water.) If you wish, trim the thorny tips of the leaves with kitchen shears.
  • Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted into the base meets no resistance, about 30 minutes.
  • Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in the melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart). Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat.

STEAMED WHOLE ARTICHOKES



Steamed Whole Artichokes image

Provided by Tyler Florence

Categories     side-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 9

4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine
2 tablespoons olive oil
1 quart chicken broth or water
Salt and pepper, to taste
2 whole artichokes

Steps:

  • Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
  • Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
  • Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
  • To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

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