Steamed Globe Artichokes with Pecorino Vinaigrette and Fried Garlic Chips

Globe artichokes, nature's most intriguing pull-apart delicacy, pair well with robust Italian flavors. Serving the artichokes with a zesty pecorino Romano vinaigrette and toasty slivers of garlic is a lighter alternative to stuffing them with breadcrumbs.

  • Yield: Makes 6
Steamed Globe Artichokes with Pecorino Vinaigrette and Fried Garlic Chips

Source: Martha Stewart Living, April 2010


  • 3 lemons, 2 halved and 1 zested and juiced (3 tablespoons juice)
  • 6 large globe artichokes
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 stick unsalted butter
  • 3/4 cup finely grated pecorino Romano cheese
  • Freshly ground pepper


  1. Fill a medium bowl with water. Juice 1 lemon into water, and add rind. Trim artichoke stems to 1/2 inch, and remove tough outer leaves. Trim pointy tips of artichoke leaves using kitchen shears. Spread leaves apart to remove inner chokes by scraping with a small spoon. Transfer artichokes to lemon water as you work to prevent discoloration.

  2. Fill a large pot with 2 inches water. Juice 1 lemon into water; bring to a simmer. Fit pot with a steamer-basket insert. Place artichokes upright in steamer. Simmer, covered, until artichokes are very tender when pierced with a paring knife, about 30 minutes.

  3. Combine olive oil and garlic in a small saucepan over medium heat. Cook until garlic is pale gold. Strain garlic; reserve oil. Transfer garlic chips to a paper-towel-lined plate to drain.

  4. Add butter to saucepan, and melt over medium-low heat. Whisk in reserved oil, the cheese, and lemon zest and juice. Pour a pool of vinaigrette into center of each artichoke, and drizzle remainder over tops. Sprinkle with garlic chips, and season with pepper.


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