An easy way to prepare these irresistible artichokes is to steam them and dip each leaf in fresh basil and lemon butter. Simple and so fresh!
My dad’s method of preparing artichokes as a kid remains my favourite. Steamed Artichokes moisten the leaves and make them melt on your tongue, especially when served with a basil and lemon butter sauce to dip each leaf in. Nothing is more satisfying than peeling these leaves individually, collecting their “meat,” and reaching this treasure at its center: the tender heart.
A Flower Bud
Artichokes are flower buds cut out just before blooming. They are among the few comestible flowers we eat, along with zucchini flowers, broccoli, and cauliflower. There are about 140 varieties, from small purple ones to big, massive ones. In Spain, they grow all year long, although there are high seasons in spring and fall. You’ll see them in many restaurants, cut simply in half and cooked directly on the grill with garlicky oil.
How to Eat Steamed Artichokes
If you are new to this, don’t panic—it’s a fun veggie to eat! Surprisingly, even the kids love it! Once cooked and tender, remove each leaf and gently scratch off the “meat” from the bottom of each leaf with your teeth. Once you reach the artichoke’s fuzzy fur part, use a small spoon to scoop it out, then enjoy the tender heart dipped in the flavorful dip for a delightful finish.
Repurposing The Scraps
Transform leftover artichoke leaves and stems into a flavorful soup with this simple method:
- Prepare the Base: Place the leftover artichoke parts in a large pot and add enough water to cover them.
- Cook: Bring to a boil, then reduce the heat and let it simmer for about 20 minutes to extract the flavours.
- Blend and Strain: Use an immersion blender to purée the mixture. Pour the blended soup through a fine-mesh sieve to remove any fibrous bits, resulting in a silky texture.
- Enhance the Flavor: Return the strained soup to a clean pot. Add aromatics like thyme, garlic, or parsley, and season with salt and pepper to taste. For added richness, stir in a splash of cream or your preferred broth.
This approach not only reduces food waste but also creates a delicious artichoke soup from parts that are often discarded.
History
Those vegetables are not so innocent; they are a big part of many stories throughout history… starting with an Aegean legend of the poor Cynara turned into an artichoke by Zeus after he discovered his “lovely goddess” acting too human… The Greeks and Romans considered artichokes a delicacy and an aphrodisiac and a way to secure newborns to be boys.
Health Benefits
Artichokes are a nutritional powerhouse, rich in fibre, antioxidants, vitamin K, potassium, folate, and magnesium. Regular consumption may help lower cholesterol, support gut health, and boost the immune system. To know more, check out this link!
Variations
You could add a clove of minced garlic before melting the butter to give it a more decisive kick or swap the basil for thyme to provide a more pronounced Mediterranean flavour.
To keep it vegetarian, swap the butter for olive oil.
Other Dips for Artichokes
Basil Lime Dip for Artichokes
Equipment
- Baie-Marie Steamer pot
Ingredients
- 4 artichokes
- 2 tsp salted butter
The Dip
- 1 lime
- 3 tbsp salted butter
- 5 fresh basil leaves
- black pepper
Instructions
- Cut the top and tails of each artichoke with a knife, slightly open the center, and add the butter to the top part. It will melt inside the artichoke while cooking.
- Steam the artichokes in a Bain-Marie for about 25 minutes, depending on the size of your artichokes (it's ready when the first leaves detach easily).
- Melt the butter in a small saucepan on medium-low heat (or in the microwave for 1 minute).
- Add the lime, chopped basil leaves and pepper to the melted butter and mix until homogenous.
Notes
Nutrition
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