Steamed Whole Artichokes

Name: Steamed Whole Artichokes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 whole artichokes; 2 bay leaves; 946 milliliters chicken broth or water; 4 garlic cloves; 2 lemons, cut in half; 2 Tbsps olive oil; 4 sprigs parsley; 4 servings Salt and pepper, to taste; 59 milliliters white wine

Need a gluten free, dairy free, and primal side dish? Steamed Whole Artichokes could be a great recipe to try. This recipe serves 4. One portion of this dish contains approximately 4g of protein, 8g of fat, and a total of 137 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up artichokes, wine, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Artichoke

Bay Leaves

Parsley

Garlic

Lemon

Broth

Wine

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Artichoke

Water

Base

Equipment you will use

Knife

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.

Ingredients you will need

Artichoke

Lemon

Water

Dry Seasoning Rub

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.

Ingredients you will need

Artichoke

Base

Equipment you will use

Knife

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.

Ingredients you will need

Lemon Juice