Steamed Artichoke Recipe – Roman Spring on a Plate

Spring means new ingredients to take advantage of and enjoy after our long winter! Try this Roman Steamed Artichoke Recipe.

Spring in my family meant this steamed artichoke recipe.         

My Ma always made this recipe as it was a favourite of my Dad. I hope you’re inspired to do this Roman style artichoke at home and please let me know if you do.

These tasty treats take a little work to prep, but once they’re in a pot, they’re set it and forget it! Take advantage of the beautiful seasonal produce, and enjoy them in their simplicity with olive oil, lemon, garlic, salt, and a touch of pepperoncini.

Right now you will find them in markets coming from California, but keep an eye out for local ones later in the Spring and in early Summer at  Vancouver Farmers Markets. 

If you have any food questions, are looking for shopping suggestions, or want to catch up, please do reach out. Thanks again for your lovely messages and notes. Until next time, on to the artichoke recipe, and may you always #EatwiththoseyouLove ®

Peter

Registration is now open for April through June Cooking Classes Vancouver

Steamed Artichoke Recipe

As with any recipe always use safe cooking procedures, & food safe practices. Health Canada is a great site for all food safe guidelines. https://www.canada.ca/en/health-canada/topics/food-safety.html

Equipment:

• Kitchen scissors
• Serving Platter
• Chef’s knife
• Sauté pan
• Tongs
• Fork

Ingredients:

• 2-4 fresh artichokes
• 1 lemon
• 2 cloves of garlic
• 2 teaspoons of vegetable oil – you can use olive oil
• 3 to 4 large cloves of garlic minced
• Salt, and Chilli flakes (pepperoncini) to taste
• Water

Instructions:

• Cut the top off the artichoke
• Trim all the points of the artichoke with scissors, even the ones inside
• Place olive oil, lemon slices, garlic, salt and a touch of pepperoncini in a Sauté pan
  • Add about an inch of water to the bottom of the pan
• Place the Artichoke cut side down, stem up, in the liquid
• Cover, and simmer for an hour
  • Check periodically and add more water and oil as needed
    • Do not let the liquid completely evaporate
  • The artichoke will go grey
• Once the leaves are tender, remove from liquid with tongs onto a serving platter

Eat this Steamed Artichoke Recipe like a Roman

• Eat by peeling off the leaves and dragging them between your teeth
• You will be able to scrape the underside of each leaf off to eat, the skin’s edible part will scrape off the bottom of the leaf

Now go and try this recipe, and always remember to #EatwiththoseyouLove ®

Peter

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