Easy Garlic Artichokes
Easy Garlic Artichokes
After being sauteed in garlic butter, fresh artichokes are steamed in a bit of water. These tasty little morsels make a great Italian entree for any dinner party.
Ingredients
Serves: 4
- 2 large globe artichokes
- 3 cloves garlic, diced
- 30g butter
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Rinse artichokes under cold water. Use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 2cm. Remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large frying pan over medium heat. Add the garlic then saute for about 1 minute to flavour the butter. Arrange artichoke halves cut-side down in the frying pan. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low then pour in about 60ml of water, cover and let steam for 15 to 20 minutes or until the artichokes are tender. A fork should easily pierce the stem.
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Reviews (5)
Altered ingredient amounts. Wow! I love artichokes and always just boiled them before. Had fun getting the choke out, but I think I have a method now. I doubled the butter and garlic the second time I made it and doubled the water for steaming. I also doubled the steam time, found it was much more tender that way. I always dip my artichoke in a simple butter and lemon mix. The garlic was a wonderful addition to the flavour! And this week, artichokes are on sale. My boyfriend doesn't care for artichokes, so I just make this recipe with two artichokes as my complete dinner! Yum, yum, yum! A definite keeper! I can't wait to visit my folks and cook it for them this way! Thanks for the recipe. I'll also try some of the other suggestions folks have made so far. - 29 Sep 2008
Used different ingredients. This was outstanding!! My husband and I love artichokes and really enjoyed the garlic flavour. I replaced half the water with lemon juice although white wine or chicken stock might enhance the flavour also. Thanks for a great one!! - 29 Sep 2008
Something else. I decided that I would do the opposite to try to recreate a dish I had at an Italian resturant. I steamed the artichokes first than I sauteed them. Yummy! Buttery and garlicky they were tasty! - 29 Sep 2008
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