Steamed Artichokes with Garlic Butter Sauce

A great appetizer before a meal. This was the first time I’ve ever prepared a whole artichoke before and I like it… it tastes different from the canned artichoke because there are no preservatives or vinegar.

Whole Artichokes

1/2 Cup Butter

1 Garlic Clove, minced

Lemon Zest

Cut up the artichoke. I only used one, but if you have multiple do the same for each. Cut the stem off, quarter and snip off the pointed leafs. They can prick you. Cut out any red flowery part in the center. They are near what is the bottom of a store bought canned artichoke.

Steam in boiling water for 15-20 minutes until soft. You want the inner part to be the consistency of what it comes like canned. Take out of water and let cool.

Make the butter sauce by melting the butter, garlic and lemon zest in a pot on the stove.

Eat these by the leaf, dipping in the butter sauce. You want to tear off a leaf and scrape the edible white part with your teeth near the stem. Most of the outer leafs will not have much on them. The more you get to the center, the more edible it will become.

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