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Recipe Detail Page
Steamed Artichokes
Spring 2020
If making side-dish portions of risotto, you may want to double the amount of fresh artichokes in order to have one for each serving. Or make life easier by using the canned option above.
Makes 8 steamed artichokes
8 small artichokes
½ lemon
1 Slice pointy tops from artichokes. Immediately rub with lemon. Trim stems so they can stand upright. Rub cut ends with lemon. Partially fill a pot fitted with a steamer insert with water so it’s not touching the steamer insert, then remove the insert. Squeeze remaining lemon juice from the lemon into the water in a pot. Place steamer back in the pot and arrange artichokes in it. Cover and set pot over high heat. Steam until a knife inserted in the middle of artichokes can pierce easily, 20 to 25 minutes. Serve alongside risotto.
Makes 8 steamed artichokes
