Steamed Artichoke Hearts

Published May 1, 1994.

Why this recipe works:

For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necessary. Braising, which combines browning and simmering,… read more

For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necessary. Braising, which combines browning and simmering, also produced very flavorful artichokes. However, this method involved more work than steaming, since we first had to sauté the artichokes, then deglaze the pan, then simmer the artichokes in liquid.

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Serves 4

Toss warm artichoke hearts with butter and lemon juice and serve as a vegetable. Or, cool hearts to room temperature and drizzle with one of the suggested vinaigrettes (see related recipes). Serve as an antipasto or salad. Can be covered and refrigerated overnight; bring to room temperature before serving.

Ingredients

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