Steamed Artichokes with Lemon Pesto Butter

By The Canadian Living Test Kitchen

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Steamed Artichokes with Lemon Pesto Butter

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	260260 cal
pro	4 g4g pro
total fat	24 g24g total fat
sat. fat	15 g15g sat. fat
carb	10 g10g carb
fibre	3 g3g fibre
chol	75 mg75mg chol
sodium	369 mg369mg sodium
% RDI:	-
calcium	88 calcium
iron	99 iron
vit A	2424 vit A
vit C	1717 vit C
folate	2020 folate

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The tighter and more compact the artichoke, the fresher it is. To eat the cooked artichoke, pull off each leaf, dip it in butter and pull between your teeth to release the tender bottom bit, then discard the tough leaf. Once leaves are removed, cut up the base, or heart, which is known as the jewel in the crown.

Ingredients

6 6large artichokeartichokes, (about 2.5 lb/1.25 kg)
1 lemon , halved1 1lemonlemons, halved
Lemon Pesto Butter:
3/4 cup butter , softened3/4 3/4cup cupbutter, softened
1/4 cup chopped fresh basil 1/4 1/4cup cupchopped fresh basil
3 tbsp grated Parmesan cheese 3 3tbsp tbspgrated Parmesan cheese
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
1 clove garlic , minced1 1clove garliccloves of garlic, minced

Preparation

Rubbing all cuts with lemon as you work, trim artichoke stems to level. Using serrated knife, cut off top third of each artichoke. With scissors, snip off thorny tips of remaining leaves. Open centre leaves slightly. Using teaspoon, scrape out tiny centre leaves and hairy choke beneath. Set aside.

Lemon Pesto Butter: In food processor, blend together butter, basil, Parmesan cheese, lemon rind and juice, salt and pepper until smooth. Stir in garlic. Spoon 2 tbsp (25 mL) into centre of each artichoke; set remaining butter mixture aside. (Make-ahead: Cover and refrigerate artichokes and butter separately for up to 24 hours.)

Place steamer basket in wok or shallow pan; add enough water to come 1 inch (2.5 cm) from basket. Cover and bring to boil; reduce heat to medium-high. Stand artichokes on rack; cover and steam until outer leaf can be easily pulled off, about 35 minutes.

In microwaveable bowl, microwave remaining butter mixture until melted. Place in centre of platter for dipping; surround with artichokes.

Source : Canadian Living Magazine: April 2006