Cooking Kit - Steamed Artichokes with Lemon Butter
It's the season for artichokes! This classic recipe is sure to be a crowd pleaser! Super delicious!
Cooking Kit includes: Organic Artichokes, large (2 qty), Organic Lemons, Harvested from the Anneliese Schools Gardens, Fresh Cultured Butter, Achadinha Cheese Company, 1 lb., Organic Heirloom Garlic
2 large artichokes
1 whole lemon, halved, plus 2 tablespoons lemon juice
1 garlic clove, finely grated or minced
Large pinch of kosher salt
4 tablespoons melted fresh cultured butter
Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).
recipe courtesy of: new york times cooking