Steamed Artichoke with Lemon Butter

🧂 Ingredients

• 4 artichoke globes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

  or to taste
• black pepper

  to taste
• 3 cloves garlic

  pressed or minced
• 2 lemons halved
• 1/2 cup butter

  or more to taste
• 3 sprigs fresh thyme

Instructions

• 1 See notes regarding artichoke stems: If leaving the stems intact, pull off any
  leaves on the stem. It's important to peel the stem with a vegetable peeler so
  that the woody, tough skin is removed. Then, using a sharp knife, trim the ends
  slightly, score an "x" in the base of the stem, and rub with the cut side of a
  lemon wedge to help prevent browning.
• 2 Cut off about 1 inch of the top of the artichoke with a sharp knife. Using
  scissors, cut off prickly points on the leaves with kitchen shears and then rub
  the globe with the cut side of a lemon wedge.
• 3 Fill a large Dutch oven with 2 inches of water and squeeze the lemon juice into
  the water. Using a steamer basket, add the artichoke globes. Drizzle with olive
  oil, season with salt and pepper, and sprinkle with pressed garlic. If you have
  a few extra thyme sprigs, I like to add them into the steamer basket with a
  remaining lemon.
• 4 Bring to a boil, cover and steam for 35-45 minutes, or until the artichoke stem
  is fork-tender and the outer leaves of the artichoke can be easily peeled off.
• 5 Add the butter, juice of 1 lemon, and 2 sprigs of fresh thyme into a saucepan.
  Melt the butter over medium-low heat. Then remove the thyme sprigs and serve
  with warm artichokes.

Nutrition Info