Steamed Artichokes with two sauces

Steamed Artichokes with two sauces


  • 1 lemon
  • 6 large fresh whole artichokes, or 12 baby artichokes
  • ½ cup (1 stick) butter or margarine, melted
  • 1 tablespoon fresh lemon juice
  • ½ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • fine sea salt
  • freshly ground black pepper
  • 1 teaspoon lemon zest
  • 2 chives, finely chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon chopped fresh parsley

Cooking Instructions:

Fill a large bowl with water and the juice of the lemon. Slice the stem from each artichoke to form a flat base so the artichoke can stand upright on a plate. Discard the stem. While working with one artichoke, place the others in the bowl of lemon water to prevent them from discoloring. Holding it on its side, cut off the top third of the artichoke. Pull back the outer leaves until they break at the base. Stop when you get to the pale green layers.

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Repeat with remaining artichokes. Place 2 inches of water in the bottom of a large pot and add 1 teaspoon salt. Stancl the artichokes in the pot. Cover and place the pot over medium heat. Steam the artichokes until one of the leaves pulls off easily, about 25-35 minutes, depending on size. Drain and serve with choice of sauce. Remind your guests to discard the fu11y choke before they enjoy the tender heart.

Status: Dairy or parve
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 6 servings

Recipe by Susie Fishbein