Sun Sentinel Broward Edition

Easy steamed artichokes


Makes: 4 servings.

4 medium artichokes (about 12 ounces each)

4 lemons, divided 1 tablespoon coarse salt Hollandais­e sauce, mayonnaise or melted butter for serving, optional

1. Trim stem so artichoke stands upright, then snap off tough outer leaves. Snip remaining sharp or spiky tips using kitchen shears. Using a serrated or chef’s knife, cut off the top third or so of the artichoke.

2. Cut 2 lemons in half and squeeze the juice into a large bowl of ice water, then toss the halves in. Set aside

3. Rub surfaces of the artichoke with the third lemon, halved crosswise, to prevent discolorat­ion, or dip it into lemon water. Repeat with remaining artichokes and lemon.

4. Set a steamer basket in a large pot. Add enough water so it reaches just below the basket. Squeeze lemon juice from the lemon into water and add salt. Bring to a boil. 5. Place artichokes in steamer basket. Cover pot and steam until heart is tender when pierced with a tip of a paring knife and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary.

6. Serve warm or at room temperatur­e with Hollandais­e sauce, mayonnaise or melted butter for dipping.

— Adapted from marthastew­

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