Steamed Artichokes with Lemon Pesto Butter
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 260 |
| pro | 4 g |
| total fat | 24 g |
| sat. fat | 15 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 75 mg |
| sodium | 369 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 9% |
| vit A | 24% |
| vit C | 17% |
| folate | 20% |
-
6 large artichokes (about 2.5 lb/1.25 kg)
1 lemon, halved
Lemon Pesto Butter:
3/4 cup (175 mL) butter, softened
1/4 cup (50 mL) chopped fresh basil
3 tbsp (50 mL) grated Parmesan cheese
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
Pinch each salt and pepper
1 clove 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.
Additional Information
Source
Canadian Living Magazine: April 2006
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