Steamed Artichokes with Dipping Sauces

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Description[edit]

The traditional way to eat steamed artichokes is to pull one artichoke leaf out at a time and scrape the tender meat from the bottom of the leaf with their teeth Be sure to remove the thistle-like choke in the center of the artichoke before enjoying the meaty heart. We prefer the melted butter versions for warm artichokes and the vinaigrette sauces for serving chilled.

Ingredients[edit]

Lemon butter sauce[edit]

Procedures[edit]

  1. With a large knife, cut stems off artichokes so they sit flat on the plate.
  2. While working with one artichoke, place others in a large bowl of water and the lemon juice.
  3. This will prevent the artichokes from discoloring.
  4. Cut off top ⅓ of artichoke.
  5. Clip points off remaining bottom outer leaves.
  6. Repeat with remaining artichokes.
  7. In a large pot, place 1 – 2 inches of water in the bottom with sea salt and steam artichokes for 20 – 30 minutes (depending on their size) until one of the leaves pulls out easily.
  8. Drain and serve upright with lemon butter sauce or chill and serve with a vinaigrette or flavored mayonnaise (such as Balsamic Vinaigrette, Dijon Vinaigrette or Tarragon Mayonnaise)

Lemon butter sauce[edit]

  1. Whisk together all sauce ingredients and serve in small dipping bowls.

Nutritional information[edit]

Per serving (57g-wt.):

  • 210 calories (200 from fat) | 23g total fat | 14g saturated fat | 2g dietary fiber | 1g protein | 3g carbohydrate | 60mg cholesterol | 470mg sodium

References[edit]