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Steamed Artichokes with Garlic and Lemon
(recipe, Marissa Lippert)
Not only are they incredibly easy to make and fun to eat, artichokes are loaded with antioxidants, folate, magnesium and vitamin C. Artichokes are known to help cleanse or “detox” the liver and pack in ¼ of our daily recommendation for fiber, 6 grams a piece. A single artichoke bears a mere 25 calories, which leaves you some room for a little garlic butter to dip the leaves in, yum.
- 3 to 4 whole, fresh artichokes – cut off 1 to 2 inches at the top and trim the sharp tips of outer leaves. Cut off the base and remove small outer leaves if desired.
- 3 cloves garlic, 2 whole, 1 minced and pressed with knife into a paste
- 2 to 3 Tbsp. butter melted (about ½ a stick)
- 1 0.5 lemons, halved
- Enter the list of ingredients, each on a new line. For example:
- 3½ tsp. sugar
- 1 16.0 oz. can tomato paste
- salt, to taste
- Fill a large pot or a steamer with an inch of water and bring to a boil.
- Toss in 1 cut lemon, halved and 2 whole garlic cloves. Arrange artichokes in pot, tips facing up.
- Cover and steam at medium-high heat for 25-35 minutes until bases are soft and leaves can be pulled off easily.
- *Remember to keep an eye for the furry, bristly choke when you get to it after eating the outer leaves. Scoop out the choke and discard and you’ve hit the heart of the artichoke.
- Garlic Butter Dipping Sauce -- Melt butter in microwave or on the stove in a small pot. Add in minced garlic or garlic paste and juice from ½ lemons. Pour butter into a small serving bowl or individual mini-ramekins