Recipe: Steamed Artichoke Hearts

Posted: June 12, 2015

The Heart is the Best Part!!

Guest post by Brigitte Rogers, author of BLifeToday


Artichokes are known to be one of the most attractive vegetables. Lucky for us they are now in season!

It might come as a surprise, but artichokes belong to the sunflower plant. The soft petal bases are edible and quite tasty. However, the absolute best part of the artichoke is the heart!

Artichokes can be steamed or baked. I typically steam mine using Martha Stewart’s method.

4 large artichokes
1 lemon
Coarse salt

How to prepare artichokes
Cut off tough outer leaves. Cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen scissors. Cut stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration.

Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up.

Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 35-40 minutes; add more water to pot, if necessary. Serve warm or at room temperature with dipping sauce.

Dipping Sauce
2 tablespoons red wine vinegar or sherry vinegar
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil
½ tsp salt
freshly ground pepper to taste

Whisk together vinegar and mustard. Slowly add olive oil while continuing to whisk. Add salt and pepper.

I hope you enjoy this recipe and remember, time spent with friends and family is the “HEART” of every meal.

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