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Steamed Artichokes

Steamed Artichokes With Lemon-Pepper Butter
Spring

Steamy Artichokes With Lemon-Pepper Butter

Growing up, steamed artichokes with lemon-pepper butter were a rare treat, and my sisters and I begged my mom to make it every time we'd see stacks of the thorny buds at the supermarket.
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Growing up, steamed artichokes with lemon-pepper butter were a rare treat, and my sisters and I begged my mom to make it every time we'd see stacks of the thorny buds at the supermarket. Beyond the fun of scraping the flesh off each artichoke petal, you really can't go wrong with dousing anything in melted butter.

My mom's version of lemon-pepper butter is a little less involved than this recipe: she would set us up with the shaker of Lawry's Lemon Pepper Seasoning (available in the spice section) and a bowl of melted butter, and we would happily shake and spice the butter to our hearts' content.

Now that I'm older, I'll pass on the lemon pepper seasoning in favor of zesting and juicing a fresh lemon to add citric tang to the peppered butter, but I made sure to maintain the integrity of my food memories. When steamed sufficiently, artichokes become so sweet and creamy, it's almost like dipping butter in, well, more butter. Despite being revered as a special-occasion food, this recipe really couldn't be easier. Just remember: artichokes take about 45 minutes to steam, so plan accordingly.

If you have any leftover lemon-pepper butter, you must not have dipped each petal generously enough! Whatever you do, don't you dare toss it. Use the lemon-pepper butter when baking chicken or melt it over mashed potatoes. Keep reading for the simple artichoke recipe.

Steamed Artichokes
Appetizers

Simple Steamed Artichokes With Oil and Vinegar

When you've got really good ingredients, I believe it's best to prepare them in simple and straightforward ways.
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When you've got really good ingredients, I believe it's best to prepare them in simple and straightforward ways. When it comes to artichokes, it's best not to mess around much. The flavor of fresh artichoke is unique and earthy, and that flavor is only enhanced by steaming it, then dipping the leaves in oil and vinegar.

Once you've prepared your artichoke, which takes minutes, all you really need is a 30- to 40-minute steam, depending on the size of your artichoke.

Traditionally, people eat steamed artichokes with mayonnaise or butter, but I find that I prefer them with an acid, like red wine vinegar. It's a healthier alternative, and the flavors are more complex. Sit the artichoke in salt, pepper, olive oil, and vinegar, and attack the leaves until you reach the luscious heart. By this time it has soaked up all that delicious vinaigrette, and you're in for a real treat!

This dish makes a great substitute for a side salad, or enjoy it with a glass of red wine on a lazy Sunday afternoon and everything will just seem to fall into place.

For the simple technique, keep reading.

Steamed Artichoke Recipe
Spring

The Basics: Steamed Artichokes

There's no better time to enjoy artichokes than now; the Spring vegetable is at its peak from March through July.
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There's no better time to enjoy artichokes than now; the Spring vegetable is at its peak from March through July. While fancy preparations are fun, I think the artichoke is best at its simplest. They're something so wonderful about peeling off the leaves and scraping the delicious flesh into your mouth. The easiest way to cook artichokes is by steaming. It takes about 45 minutes but requires hardly any work. Serve with herb mayonnaise or butter as an appetizer or side dish. Check out the uncomplicated recipe now.