Rating: 3 stars
17 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1

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.

Martha Stewart Living, April 2010

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Yield:
Makes 6
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Ingredients

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Directions

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  • 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.

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  • 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.

  • 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.

  • 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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Reviews (2)

17 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
03/19/2012
posting review 3-19-12
Rating: Unrated
03/17/2010
On TV this morning Martha said steam the artichokes upside down. This recipe says upright. Which is correct or does it matter?