Steamed Artichokes with Creamy Garlic Butter
Artichokes are the most intimidating, least intuitive veggie; they take a little work to eat, but that's somehow part of their weird charm.
Servings: 2 artichokes
Calories: 149kcal
Ingredients
- 2 artichokes
- 2 T. lemon juice
- pinch salt
Creamy Garlic Butter
- 2 T. butter melted
- 2 T. olive oil mayonnaise
- 1 t. lemon juice
- 2 cloves garlic finely minced
- 1/2 t. salt
Instructions
Preparing Artichokes
- Cut an inch off the bottom of the stem and half an inch off the top leaves.
- Peel off any leaves on the stem and the outermost ring of small leaves.
- Use kitchen scissors to cut the top 1/4" off each leaf.
- Use a vegetable peeler to remove the outer layer of the stem.
Cooking Artichokes
- Fill a large steamer pot with water just below the bottom of the steamer.
- Add lemon juice and salt and bring water to a boil.
- Place artichokes in the steamer insert stem-up, cover, and reduce heat to a simmer.
- Cook for 35-45 minutes, topping off the water level if needed. Test to see if the artichokes are done by pulling on one of the middle leaves with tongs; when the leaf comes out easily, the artichoke is done.
- Serve immediately with creamy garlic butter.
Creamy Garlic Butter
- Whisk together all ingredients until the butter and mayo emulsify into a smooth dip.
Notes
If you don't have a large enough steamer pot to cover the artichokes stem-up, you can use a regular stock pot with an upside-down oven-safe pan in the bottom to raise the artichokes above the water level.