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Steamed Artichoke with Lemon Butter Dipping Sauce

Getting down to the dregs of the fuzzy choke. This little tender leave ends can be eaten up to the inedible thorny end. The tender heart has to be cut from the fuzzy inedible choke. Give it a rinse before you dice up the heart.
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EatSimpleFood.com

This is an easy steamed artichoke recipe served with a lemon garlic butter dipping sauce.  Cooking the artichoke is easy if you have a large pot and can be cooked with or without a steamer basket.

Ingredients

  • 1 artichoke
  • 3 Tbsp unsalted butter, melted
  • pinch onion powder
  • pinch garlic salt
  • 1 1/2 Tbsp (1/2 lemon) fresh lemon juice
  • salt to taste

Instructions

  • Bring a large pot with 3" salted water to a boil.  Cut the artichoke stem smooth and even so it can stand up on it's own.  This is easier to do if it's cut closer to the base.
  • Insert a steaming basket (or artichoke stand) into the pot along with the artichoke, preferably standing upright (just set the artichoke upright in the water if you don't have a steaming basket).
  • Reduce the heat to a simmer and cook ~35-45 minutes or until tougher outer leaves pull off easy and flesh is soft.

Make the artichoke butter dipping sauce: 

  • Gently melt the butter in the microwave or stovetop and combine remaining ingredients and mix.

How To Eat:

  • Pull a leaf off, dip into butter mixture, and scrap off the tender meat with your teeth.  Grab a napkin - that butter can get messy.
  • After you eat all the leaves, you will get down to the inedible fuzzy choke.  Cut or spoon out the fuzzy thistly choke, give it a quick rinse, and dice the heart and 1" of the stem.  
  • The rest of the stem may be too tough or stringy to eat but give it a taste and see.  Happy Eating!  Beckie

Notes

  • Wanna make eating the leaves a less prickly experience?  Cut the tips off before cooking.
  • Stovetop crowded with other things?  Wrap the artichoke in aluminum foil and bake in the oven at 425F for 75 minutes.
  • Rest assured! Your artichoke will still cook / steam perfectly if it falls over in your steamer insert, just turn it a couple times on different sides to help it cook more even or buy the artichoke stand if that gives you inner peace 🙂
  • If all else fails, throw the entire artichoke in salted boiling water and simmer ~ 35-45 minutes or until soft. In my opinion this method is easier but a little less desirable because it gets water logged and a lot of the taste gets leached into the water.
  • The fuzzy chokes are not poisonous - they are just not edible. The little tender leave ends near the choke can be eaten up to the inedible thorny end.

Find it online: https://eatsimplefood.com/steamed-artichoke/