A few weeks ago at Jewel-Osco, I noticed that artichokes were on sale for $2 each. I immediately got flashbacks of the tasty artichokes I used to have as a kid at a friend’s house, so I decided to take the plunge and see if I could recreate it.
Well, if follow me on twitter, you may have seen the terrible picture of my destroyed pot. Don’t worry, it’s in the trash. Teflon is pretty toxic and I wasn’t going to take the risk of saving it. So maybe not as easy as I thought. But hopefully you will learn from my mistake.
Steamed Artichokes (with three different sauces)
Instructions learned from Simply Recipes
Trim off some of the sharp thorns at the end of the artichoke leaves. This isn’t necessary but makes eating them a little more enjoyable. Then cut off about half to 3/4 of an inch from the end so that the inside is exposed.
Cut off the stem. You can’t eat it and it will fit better in your pot with it gone.
In my pot I put garlic, a few bay leaves and water. You could leave the garlic and bay leaves out but I thought they were a nice addition. You could also add a slice of lemon but I didn’t have any.
Put a steamer inside your pot and place your artichokes inside. I put mine heart-side down so that the steam would rise directly into them. Steam for anywhere between 30 to 45 minutes. It really depends on the size of your artichokes, but it’s really easy to test if they’re ready. The leaves should be easy to pull off when they’re done. So I just kept checking after 30 minutes until I was able to pull off one of the smaller ones without issue.
Now here is what not to do. Don’t forget that as water boils, it evaporates. And when the water evaporates, your pot will start to boil itself. My poor pot. Jake was the first one to hear the hissy sound. I couldn’t figure out what was making that noise until I removed the steamer. Note to self and everyone reading, put enough water in the pot to last you 30+ minutes.
The finished product. Just as yummy as I remembered it. There is something fun about eating artichokes. It almost makes dinner an event. Sort of like when you eat a lobster. You can’t just mindlessly stuff it in your mouth.
Now for the three sauces. However here is a warning, none of these are Whole30 approved. And don’t worry, this meal was from before I started.
Upper left corner: Melted butter with garlic powder
Upper right corner: Mayonnaise and balsamic vinegar
Lower middle: Melted butter and lemon juice
I think my favorites are the mayonnaise with balsamic and the melted butter with lemon. The garlic one was alright. But I really enjoyed the tanginess of the lemon and balsamic. I will definitely be making this again after the Whole30 is over. Although I could just use clarified butter with lemon. We’ll see if I can track some down.
Let me know if you try to make these yourself. And what your favorite sauces are if you use any.