Have you ever had an artichoke? I’m sure you have in one way or another – mixed with spinach and a bunch of cheese in dip, from a jar, in an antipasto salad. Artichokes are one of my favorite things to eat, whether they’re on a homemade pizza or straight from a jar.
The artichokes I’m showing you today are a little bit different, though. They’re not “processed” like artichokes usually are. I took a simple, spring-y route with these. Steaming artichokes really helps them to absorb flavors. They taste wonderful on their own, but adding garlic, lemon juice and butter makes them even better.
(artichoke leaves: before cutting off the spines and after)
(ready to be steamed)
(lemon garlic butter ingredients)
(artichoke leaves with lemon garlic butter)
Lemon Garlic Steamed Artichokes
Makes 3 artichokes
Adopted from Epicurious
- 3 fresh artichokes
- 1/4 c. olive oil
- 4 garlic cloves
- 2 tsp. dried thyme
- 1 stick of butter
- juice of 1 lemon plus 1/4 cup
Prepare the artichokes:
Slice the stem off of the artichoke, along with the top inch of the artichoke. Rinse the artichoke. Cut the pointy edges off of the leaves.
Steam the artichokes:
In a skillet, heat two cups of water with 1/4 cup of lemon juice until simmering. Add artichokes, cover pan. Simmer for 30-40 minutes or until the artichokes are tender and can be easily pierced by a knife and leaves can be removed easily.
Make the garlic butter:
Over medium heat, heat olive oil in a saucepan. Add minced cloves of garlic and thyme and cook until fragrant, about one minute. Add butter and lemon juice and whisk until the butter is melted. Add salt and pepper to taste.
Serve with steamed artichokes.
To eat the artichokes, rip off the leaves and use your teeth to “scrape” off the inside of the leaf.