Steamed Artichokes With Lemon Butter

I have eaten these lovely thistle flowers since I was a child. No need to go to the rouble of removing choke prior to cooking, it’s difficult. Much easier after it’s cooked.

My cooking method is somewhat easier....simply cut off the pointy ends and stem the entire choke in a big pot for upwards of an hour or so until they are totally tender. Then pull off the petals and dipping a butter-garlic sauce or some aioli and eat away by scrapping each between the teeth. Eventually you get to the heart and can scrape and cut it out for the most delectable flavors of spring.....no fuss and petty of wonderfulness with little effort

Steamed artichokes are sublime with a simple blender hollandaise sauce. I use this recipe from a 1971 NYTimes International Cookbook (Craig Claiborne): Drop 1 egg yolk, 1 TBS lemon juice, and a pinch each of salt and cayenne into a blender. Blend briefly. Slowly blend in 4 TBS melted butter. Also excellent on steamed asparagus.

Here’s a quicker steam method, in the microwave. It yields the same result as 45 minutes in a steamer on the stove. For one: Set one medium sized prepared artichoke upside down in a small glass bowl with ¼ cup water, ½ teaspoon each lemon juice and ½ teaspoon oil. Cover with plastic wrap. Cook on high 4-5 minutes. Test for doneness by piercing the bottom of the artichoke.

One trick to cooking a whole artichoke is - use your Pyrex measuring cup. Nestle the whole artichoke stem-up and fill cup about half way up artichoke. Cover with plastic wrap and microwave for 15 minutes. Always perfect, and super easy.

I've been microwaving artichokes for many years. So much quicker than boiling or steaming. One caveat for plastic wrap - don't let the wrap be in direct contact with food in a microwave. I use a coffee filter or paper towel as a barrier.

A quick and easy dipping sauce can be made with equal parts of dijon mustard and mayonnaise, and a few drops of lemon juice.

After Step 1 stuff the artichoke center and between the petals with a grated cheese and bread crumb mixture. Add herbs if you like. Sprinkle 2 tablespoon of olive oil over the petals and proceed with Step 2.

I’m with you, Dee. Either from the garden as a kid or straight from Castroville’s stands; hadn’t heard of fussing with the choke before cooking.

Yup, you're right Dee. I grew up eating artichokes and never was the hairy choke removed before cooking as it sort of distorts the artichoke and there is really no need. Never heard of removing it until I began subscribing to the Times. They can get a bit fussy at times and I think this is a case in point.

A note on pressure cooking, since I steamed some artichokes yesterday and last week: the ones I cooked were biggish, like 9 oz, and took a surprisingly long time at high pressure. 11 min + 10 min natural release was not enough. Another 9 min + quick release did not do the trick. Another 8 min + QR and they were still slightly underdone. If I do this again I'm going to stick them in for a full 30 min at high pressure + 10 min NR. (Using an Instant Pot w/ 1 cup liquid, high pressure setting)

I melt the butter with sliced garlic and then removed the garlic by pouring through a sieve into the serving bowl for a nice delicate garlic flavor. One could also use garlic infused olive oil. Then I juiced the lemons in a separate juicer with smal dish underneath to catch juices. Using my mini electric whisk used for frothing milk I poured the juice in a stream Into the butter while whisking for a perfect emulsification. It was delicious

Steaming in a covered dish the microwave works beautifully. A little water, lemon juice, 6-8 minutes on high power.