Description[]
The traditional way to eat steamed artichokes is to pull one artichoke leaf out at a time and scrape the tender meat from the bottom of the leaf with their teeth Be sure to remove the thistle-like choke in the center of the artichoke before enjoying the meaty heart. We prefer the melted butter versions for warm artichokes and the vinaigrette sauces for serving chilled.
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Original recipe
- Makes 8 appetizer servings
Ingredients[]
- 4 large globe artichokes
- 1 lemon, halved
- 1 teaspoon sea salt
Lemon butter sauce[]
- 1 cup (2 sticks) melted unsalted butter
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- sea salt, to taste
- ground pepper, to taste
Directions[]
- With a large knife, cut stems off artichokes so they sit flat on the plate.
- While working with one artichoke, place others in a large bowl of water and the lemon juice.
- This will prevent the artichokes from discoloring.
- Cut off top ⅓ of artichoke.
- Clip points off remaining bottom outer leaves.
- Repeat with remaining artichokes.
- In a large pot, place 1 – 2 inches of water in the bottom with sea salt and steam artichokes for 20 – 30 minutes (depending on their size) until one of the leaves pulls out easily.
- Drain and serve upright with lemon butter sauce or chill and serve with a vinaigrette or flavored mayonnaise (such as Balsamic Vinaigrette, Dijon Vinaigrette or Tarragon Mayonnaise)
Lemon butter sauce[]
- Whisk together all sauce ingredients and serve in small dipping bowls.
Nutritional information[]
Per serving (57g-wt.):
- 210 calories (200 from fat) | 23g total fat | 14g saturated fat | 2g dietary fiber | 1g protein | 3g carbohydrate | 60mg cholesterol | 470mg sodium