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artichoke globes olive oil kosher salt black pepper garlic lemons butter fresh thyme
01
If leaving the stems intact, pull off any leaves on the stem. Peel the stem with a vegetable peeler so that the woody, tough skin is removed. Then trim the ends, score an "x" in the base of the stem, and rub with a lemon wedge to help prevent browning.
02
Cut off about 1 inch of the top of the artichoke with a sharp knife. Using scissors, cut off prickly points on the leaves with kitchen shears and then rub the globe with the cut side of a lemon wedge.
03
Fill a large Dutch oven with 2 inches of water and squeeze the lemon juice into the water. Using a steamer basket, add the artichoke globes. Drizzle with olive oil, season with salt and pepper, and sprinkle with pressed garlic.
04
Bring to a boil, cover and steam for 35-45 minutes, or until the artichoke stem is fork-tender and the outer leaves of the artichoke can be easily peeled off.
05
For the lemon butter, add the butter, juice of 1 lemon, and 2 sprigs of fresh thyme into a saucepan. Melt the butter over medium-low heat. Then remove the thyme sprigs and serve with warm artichokes.
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