Depending on the size of your steamer basket, you can cook up to eight fresh artichokes at one time using this method to cook artichokes.

Anna Kovel
Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

hands-on:
15 mins
total:
45 mins
Servings:
4
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Steamed Artichokes with Dipping Sauces

Ingredients

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Directions

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  • Snap off any tough or browned outer leaves. Use a serrated knife to slice off the top inch of each artichoke. Immediately rub cut surface with lemon halves. Use scissors to snip off all the sharp leaf tips. Trim stem from artichoke bottom so artichokes will sit upright. (If you trim more than 1 inch of stem, peel it and add to steamer with artichokes.)

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  • Set steamer basket over simmering water in a large pot. Arrange artichokes in basket, fitting snugly so they stand up. Cover; bring to boiling. Cook until an artichoke leaf near the center can be pulled off easily, about 30 minutes

  • Serve artichokes and any stems warm with lemon wedges and sauces. Makes 4 artichokes.

Nutrition Facts (Steamed Artichokes with Dipping Sauces)

64 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 72mg; potassium 343mg; carbohydrates 14g; fiber 7g; sugar 1g; protein 3g; trans fatty acid 0g; vitamin a 16IU; vitamin c 9mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 107mcg; vitamin b12 0mcg; calcium 25mg; iron 1mg.

Fresh Mint, Basil and Pistachio Sauce for Dipping

Ingredients

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Directions

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  • Heat a small skillet over medium. Add the unpeeled garlic cloves. Cook 7 to 10 minutes or until the skins are browned and the cloves are softened, shaking skillet occasionally. Remove from skillet; let cool.

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  • Remove garlic skins and transfer cloves to a food processor along with the pistachios, basil, and 1/4 cup mint; pulse until very coarsely chopped, about five pulses. Add the lemon juice and a pinch of coarse salt. With machine running, add 1/3 cup of the olive oil; process until combined. Transfer mixture to a bowl.

  • Coarsely chop the remaining 1/4 cup mint leaves and stir into the pistachio mixture. Stir in the remaining olive oil. Season with salt and freshly ground black pepper. Serve sauce immediately, or press a sheet of plastic wrap directly onto the surface of the sauce and refrigerate 1 to 2 hours. Stir sauce to reemulsify before serving. Makes 3/4 cup.

Nutrition Facts (Fresh Mint, Basil and Pistachio Sauce for Dipping)

99 calories; total fat 11g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 0mg; sodium 36mg; potassium 54mg; carbohydrates 1g; fiber 1g; sugar 0g; protein 1g; trans fatty acid 0g; vitamin a 255IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 7mcg; vitamin b12 0mcg; calcium 16mg; iron 1mg.

Warm Tarragon Butter

Ingredients

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Directions

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  • In a small saucepan melt the butter with six of the tarragon sprigs and the lemon zest over medium. Remove from heat; let stand at least 15 minutes and up to 2 hours.

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  • Remove leaves from remaining tarragon sprigs. Finely chop leaves; you need 1 1/2 tablespoons. If necessary, rewarm butter and strain through a fine-mesh sieve into a small bowl, pressing on solids; discard solids. Stir chopped tarragon and lemon juice into the butter. Season with 1/2 teaspoon coarse salt. Serve warm. Makes 1 cup.

Nutrition Facts (Warm Tarragon Butter)

103 calories; total fat 12g; saturated fat 7g; polyunsaturated fat 0g; monounsaturated fat 3g; cholesterol 31mg; sodium 37mg; potassium 11mg; carbohydrates 0g; fiber 0g; sugar 0g; protein 0g; trans fatty acid 0g; vitamin a 364IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 1mcg; vitamin b12 0mcg; calcium 6mg; iron 0mg.

Dijon Dipping Sauce with Shallots

Ingredients

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Directions

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  • In a small bowl stir together shallot and white wine vinegar with a pinch of coarse salt. Let stand 10 minutes. Whisk in mustard and mayonnaise. Gradually whisk in oil until emulsified. Season with an additional 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Top with chives. Refrigerate, covered, up to 3 days. Makes 2/3 cup.

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Nutrition Facts (Dijon Dipping Sauce with Shallots)

58 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 4g; monounsaturated fat 1g; cholesterol 1mg; sodium 85mg; potassium 16mg; carbohydrates 1g; fiber 0g; sugar 0g; protein 0g; trans fatty acid 0g; vitamin a 7IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 2mcg; vitamin b12 0mcg; calcium 2mg; iron 0mg.
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