Simply steamed and served with melted butter, tender artichokes make a wonderful first course or side dish.
Melted butter, if desired
Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops of artichokes and discard tops. Cut off points of remaining leaves with scissors. Rinse artichokes with cold water. To prevent discoloration, plunge entire artichoke into 4 cups cold water mixed with 1 tablespoon lemon juice.
Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly. Heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.
Pluck out artichoke leaves one at a time. Dip base of leaf into melted butter.
When purchasing artichokes, choose plump compact globes that are heavy in relation to their size, with fresh, green inner leaves.
If you've never eaten a fresh artichoke before, you might wonder how to get at it. Remove a leaf, dip it in melted butter and draw it between your teeth to scrape off the meaty part. Keep removing leaves until you can see the little center cone of light green leaves. Cut the leaves from the cone, and remove and discard the fuzzy choke to reveal the meaty heart in the center.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.