Sometimes when you’re entertaining you have to go with what you know and keep it simple, other times I take a gamble and cook my buns off for guests, but tonight I go with the good ol’ standby. Steamed Artichokes with Lemon Parsley Butter, cheese platter, fresh baked focaccia and a couple yummy hummus dips from Sabra.
Add some wine and it’s a party!
The real winner is the artichoke though, for me, I could eat them every day. I can prepare them a dozen different ways but steamed with a little butter, there’s nothing better in my book. Serve it two ways, pour the prepared butter over the top of the hot artichokes and let it get in every nook and cranny or serve it on the side. It’s all about preference but I’m sure we can all agree that lemon parsley butter can be poured over the top of everything?
Artichokes can typically be found year around in your local grocery store, especially in California, but the best are found in season March-May. Don’t let that detour you from buying these edible flowers {yes they bloom and are gorgeous purple flowers}, I’ve found some really delicious ones in the dead of winter at the store.
Preparing them is what usually stops people from buying them. But it’s really simple once you get the hang of it. You need a few key items when preparing an artichoke; kitchen shears, serrated knife, fresh cut lemon, and a good cutting board. Away we go. Start by cutting off about an inch off the top and cutting the stem off, rub with the cut lemon {this keeps from oxidizing and turning brown}, next take your kitchen shears or just regular scissors will do it and work around the artichoke trimming the tops of the leaves.
Viola! You have a wonderful prepared artichoke for steaming.
Now some people take the time to cut and scoop out the inside fuzzy spiny flower but I think that’s easier done once it’s cooked.
For more artichoke inspiration look at Feed Feed’s website, they have amazing recipes and not just for artichokes.
Recipe featured here >> https://feedfeed.info/dashofsavory/roasted-artichokes-with-butter-lemon-and-parsley
Steamed Artichokes with Lemon Parsley Butter
Preparing artichokes is not as intimidating as it seems. It’s really simple once you get the hang of it. You need a few key items when preparing an artichoke; kitchen shears, serrated knife, fresh cut lemon, and a good cutting board. Away we go. Start by cutting off about an inch off the top and cutting the stem off, rub with the cut lemon {this keeps from oxidizing and turning brown}, next take your kitchen shears or just regular scissors will do it and work around the artichoke trimming the tops of the leaves.
Ingredients
- 4 whole Artichokes, trimmed and stemmed
- 2 whole Lemons, cut in half
- 1 head Garlic, cut in half
- 1 stick Unsalted Butter
- 1 bunch Parsely, minced
- Kosher Salt
Directions
- Step 1 In a large pot with steamer basket squeeze 1 whole lemon into the water, I like to leave room to drop the lemon in. Add the halved garlic head to the water, no need to worry about the paper outside this will be discarded later. Bring the water to a simmer and add the artichokes stem side up, cover and steam for 30 minutes until leaves easily pull away.
- Step 2 Melt the butter in a sauce pan and skim any of the foam off the top. Juice a lemon half into the butter and mix in the minced parsley. Season with a pinch of kosher salt.
- Step 3 When the artichokes are cooked remove to a plate and pour the butter over the steamed artichokes or serve along side for dipping. Serve immediately.
Savor and Enjoy!
I like to put a bit of flavored bread crumbs stuffed inside the artichokes towards the end of the cooking just long enough to moisten the bread crumbs. Adding the seasoned butter at end makes the dish
Awesome, I like your style. My Roasted Artichoke Recipe uses panko and parmesan and it is without a doubt delicious! Give it a shot.
https://dashofsavory.com/roasted-artichokes/
Cheers,
Victoria