 Serves: 4
4 globe artichokes, destemmed, trimmed, washed and drained 2 small cloves garlic, smashed 2 cups dry white wine plus 3 tablespoons 4 tablespoons panko crumbs 6 tablespoons crumbled feta cheese, softened in the microwave 1 tablespoon parsley, shredded 4 tablespoons butter Salt & pepper
0 Comments
 Recipe by Anna Gill
Serves: 4 4 globe artichokes, leaves tightly closed 1 large lemon, quartered 2 large clove garlic, peeled and crushed Salt Juice of an additional large lemon ½ stick butter 1. Using a with pot with a steamer basket place approximately 3 to 4 inches of salted water in a pot and bring to a simmer.* 2. Using a large serrated knife, hold each artichoke by the stem and base and cut 1 to 1½ inch down from the top. Then slice off the stem so that the globe can sit flat. Using a pair of kitchen shears, trim the uncut outer leaves of their thorny end. Rinse each globe well and drain. 3. Place the quartered lemon and garlic cloves into the simmering water. 4. Arrange the basket within the pot, place the artichokes in the basket and cover. 5. Let the artichokes steam over the simmering water approximately 30 to 40 minutes, depending on their size. 6. Melt the butter. Mix in the lemon juice and distribute the mixture into four small bowls or ramekins for dipping. 7. When the artichokes can be readily pierced** but remain firm, remove them from the steamer. Serve each artichoke with the dipping sauce. NOTES: * If you do not have a pot with a steamer basket, you might have a metal strainer or sieve that will sit within your pot and keep the artichokes above the water. Otherwise you can place the artichokes directly in the water, but you will need to add more water and will probably need to cook them longer. Drain them well before serving. |