Steamed artichokes
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The best way to enjoy fresh artichokes is to steam them. This recipe will teach you how to clean, cook, and eat them properly. Large, trimmed artichokes are steamed in a saucepan with dry white wine, lemons, garlic, chicken broth, and olive oil. Once cooked, dip the artichokes in melted butter and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 whole artichokes
- 4 sprigs of parsley
- 4 cloves of garlic
- 2 bay leaves
- 2 lemons, halved + extra wedges for serving
- 1/4 cup dry white wine
- 2 tablespoons extra-virgin olive oil
- 1 liter of chicken broth (or water)
- 4 tbsp salted butter, melted
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Cooking the dish according to the recipe:
- Combine the parsley, garlic, bay leaf, 3 lemon halves, wine, olive oil, and chicken broth in a large saucepan and bring to a boil. Season with salt and pepper.
- Meanwhile, prepare the artichokes.:
Rinse the artichokes under cold water. Use a chef's knife to trim the stems close to the base. Tear off the small, tough lower leaves. Trim the top couple of centimeters of the artichoke and rub the cut surface with the remaining lemon half to prevent discoloration. Alternatively, soak the artichokes in acidulated water. If desired, trim off any pointed ends of the leaves with kitchen shears. - Place the artichokes in the hot liquid, base side up. Cover and simmer until a knife inserted into the base fits easily, about 30 minutes.
- Serve the steamed artichokes hot or cold with lemon wedges. Eat by tearing off a leaf and dipping it in melted butter; scrape the flesh off the tender end of the leaf with your front teeth. When you reach the central cone of spiky purple leaves, discard them. Now, use a spoon to scrape off the fuzz covering the pith, the meatiest part of the artichoke. Cut the pith into pieces and eat.
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