Steamed Artichoke
Spring is Artichoke season. Here is my simple recipe for our favorite springtime after school snack, or appetizer with one of natures most beautiful superfood vegetables that are native to the Mediterranean.
I’ll buy these every time I find organic artichokes at the market. Sometimes we eat the whole thing, heart included with the lemon dipping sauce. Dean eat’s his plain with no sauce. Sometimes I add a little extra to the heart like I’ve done today. It’s so delicious and worth the extra step. As soon as the boys ate theirs for the first time they said “you have to blog this recipe”. So here you go.
Read the notes below on which parts to eat and which aren’t edible. Once you’ve made this once, it’ll become a springtime favorite.
Organic Ingredients, serves 3
3 Large Artichokes
6 Tablespoons Greek Yoghurt
3 Tsps. Crushed Pistachios
Lemon Dipping Sauce
1 Lemon
1/4 Cup Olive Oil
1 Tsp. Dijon Mustard
1/4 Tsp. Celtic Sea Salt
Mint Sauce
2 Tbsps. Chopped Mint
2 Tbsps. Chopped Cilantro
1/4 Cup Olive Oil
1/2 Lemon Juice
1/2 Tsp. Celtic Sea Salt
Method
You’ll need your artichokes, I can fit three in my steamer basket, a pot to fit the basket in with a cover. Fill the pot with 3-4 inches of water so that it sits under the steamer and bring it to high heat.
Once the water starts boiling place the artichokes in the steamer and cover. Steam for 30-45 minutes depending on the size of your Artichokes. For these large Artichokes 45 minutes is the sweet spot.
Serve with Lemon Sauce for dipping.
To eat hold the artichoke by the base and gently pull off one of the outer leaves. The leaves should come off easily. Once you’ve pulled off a leaf, dip it into the Lemon Sauce, hold the tip between your teeth and pull the leaf off, scraping the soft, tender flesh from the inside of the leaf. This part is edible and flavorful. Discard the remaining tough part of the leaf. Work your way through the outer leaves, eating the soft portions and discarding the tougher parts. The leaves will become more tender as you move inward. When you’ve removed most of the leaves, you’ll reach the fuzzy, inedible part known as the "choke." You can use a spoon, a knife or your fingers to remove the choke. Once you’ve removed the choke, give it a good rinse to remove any leftover hairs and you’ll be left with the artichoke heart, which is the most tender and flavorful part. You can cut it into pieces and use in a simple recipe or simply eat it whole dipped into the Lemon Dipping Sauce.
I love plating the Heart on a thin layer of Greek Yoghurt, drizzled with a vibrant Mint Sauce and crushed Pistachios. The Yoghurt and Pistachios add texture and flavor as well as protein and fat which help our bodies absorb all the beneficial nutrients from the Artichoke and the herbs in the Mint Sauce.
Make the Mint Sauce by blitzing all the ingredients in a blender until smooth.
Cut the heart up into 1/2 inch strips, plate on a thin layer of Greek Yogurt (approx. 2 tbsps. per plate) seasoned with a pinch of Salt. Drizzle with Mint Cilantro dressing and top with crushed Pistachios and enjoy.
You’ll need your artichokes, I can fit three in my steamer basket, a pot to fit the basket in with a cover. Fill the pot with 3-4 inches of water so that it sits under the steamer and bring it to high heat.
Once the water starts boiling place the artichokes in the steamer and cover. Steam for 30-45 minutes depending on the size of your Artichokes. For these large Artichokes 45 minutes is the sweet spot. The leaves should come off easily.
Serve with Lemon Sauce for dipping
Artichoke Hearts, choke removed, cleaned and ready to eat
Cut the bottom up into strips, plate on a thin layer of Greek Yogurt seasoned with a pinch of Salt. Drizzle with Mint Cilantro dressing and top with crushed Pistachios