Prepare to transform an ordinary vegetable into a culinary masterpiece that will transport your taste buds straight to the French countryside! These steamed artichokes aren't just a side dish—they're an experience that combines simplicity, sophistication, and mind-blowing flavor. Imagine peeling back each tender leaf, dipping it into rich, aromatic garlic ghee, and savoring a bite that's both luxurious and surprisingly easy to prepare. Whether you're looking to impress dinner guests or treat yourself to a gourmet moment, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 whole artichokes
- 1/2 cup ghee
- 4 cloves garlic, minced
- Salt to taste
Instructions
- Prepare the artichokes by trimming the stem, leaving about 1 inch attached. Using kitchen scissors, snip off the sharp thorny tips of the outer leaves.
- Rinse the artichokes thoroughly under cold running water, ensuring all dirt and debris are removed from between the leaves.
- In a large pot, add about 2 inches of water and place a steamer basket inside. Ensure the water does not touch the bottom of the basket.
- Place the prepared artichokes in the steamer basket, positioning them stem-side up to allow even steaming.
- Cover the pot with a tight-fitting lid and bring the water to a rolling boil over high heat.
- Reduce heat to medium-low and steam the artichokes for 25-30 minutes, or until the outer leaves can be easily pulled away and the bottom of the artichoke is tender when pierced with a fork.
- While artichokes are steaming, prepare the garlic ghee by melting ghee in a small saucepan over low heat.
- Add minced garlic to the melted ghee and sauté gently for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Remove artichokes from the steamer and place on a serving platter.
- Sprinkle with salt and drizzle the warm garlic ghee over the artichokes.
- Serve immediately, providing an extra small bowl of garlic ghee on the side for dipping the leaves.
Tips
- Choose fresh artichokes with tight, compact leaves and a deep green color. Avoid artichokes with brown spots or dried-out tips.
- When trimming, use sharp kitchen scissors to cut the thorny leaf tips, and a serrated knife to trim the stem, creating a flat base for stable steaming.
- To prevent artichoke oxidation, have a lemon wedge nearby and rub cut surfaces immediately to keep them from turning brown.
- Test artichoke doneness by gently pulling a leaf—it should come away easily and have a tender base. Undercooked artichokes will feel tough.
- For extra flavor, consider adding herbs like thyme or rosemary to the steaming water for subtle aromatic infusion.
- The garlic ghee can be prepared ahead of time and gently rewarmed just before serving, making your final presentation seamless.
- Serve with an extra small bowl of garlic ghee for dipping, allowing guests to control their sauce intake and enhance their dining experience.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 12g
Protein: 4g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 40mg
