Leave it to the French to gild the lily—or the thistle (artichokes are members of the thistle family). Instead of just cooking artichokes in boiling salted water, they add a bay leaf and a clove of garlic, which help make fresh artichokes taste even sweeter.
Serve with a light vinaigrette and Tarragon Mayonnaise as they do in la belle France, or mix things up with Raspberry-Sesame Vinaigrette or Jalapeño- Orange Dipping Sauce.
- 4 globe artichokes
- 1 medium lemon, halved
- 1 bay leaf
- 1 clove garlic, peeled
- Chopped fresh parsley, for garnish, optional
- Cut stem ends off artichokes, and trim off pointed leaf tops with scissors. Rub cut parts with lemon half.
- Fill large pot with 2 inches water, and add bay leaf and garlic clove. Squeeze juice from lemon halves into water, and place steamer basket in pot. Set artichokes top down in steamer basket, cover, and bring water to a boil. Reduce heat to medium, and steam artichokes, covered, 45 to 50 minutes, or until a bottom leaf from each base pulls away easily. Cool to room temperature. Sprinkle with parsley, if using.
PER SERVING: 64 CAL; 3 G PROT; 0.5 G TOTAL FAT (0 G SAT FAT); 14 G CARB; 0 MG CHOL; 72 MG SOD; 10 G FIBER; 1 G SUGARS
Artichokes are notorious for being difficult to match with a vintage. To marry the flavors of a wine with an artichoke, serve a dry white or rosé wine or even Champagne.
Prep Talk: Trimming Artichokes
Before trimming, break the stem from the bottom of the artichoke with your hands (this pulls fibrous strands out of the tender artichoke bottom). Then use scissors to trim away tough leaves and tips.
Categories: Vegetarian recipes