You can’t go wrong with steamed artichokes as a quick weeknight dinner – after just a few minutes of prep work you simply toss the ingredients together in a big pot, cover it, let it boil, then serve. My favorite way to prepare this involves white wine, lemon, fresh herbs, and garlic.
2 lemons, halved
1 bunch fresh parsley (about 1/2 cup)
4 cloves garlic, whole
1/4 cup white wine
1 qt vegetable broth
2 bay leaves
2 tbsp olive oil
s & p to taste
Directions: In a large pot combine broth, herbs, garlic cloves, lemons (leave one half out), white wine, bay leaves, olove oil, parsley, salt, and pepper. (I told you this was easy.) Let that boil, and then reduce to a simmer. While that’s boiling…
Prepare your artichokes. Rinse them first under cold water, then take a knife and cut the stems off of the bottoms so they sit flat. Also, cut the tips of any leaves that are super sharp. Take the lemon half you left out and rub it on the tips of the artichokes, then toss the lemon half into the pot. Once you’ve reduced your broth down to a simmer place the artichokes in the pot upright, and so they are tight together, like this:
Cover the pot and let boil for 30 – 45 minutes. You’ll know the artichokes are done when you can insert a butter knife into the base of the artichoke with no resistance. That’s it! Plate them, and serve. Have them by themselves for a light dinner, or with a side of rice pilaf or couscous.
Optional: melt some butter in a bowl in the microwave for dipping.