Mike's Steamed Artichokes & Parmesan Aioli. Prepare artichokes for steaming: Snap off tough outer leaves. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright.
Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors. Get Steamed Artichokes Recipe from Food Network. You can have Mike's Steamed Artichokes & Parmesan Aioli using 20 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Mike's Steamed Artichokes & Parmesan Aioli
- Prepare of Artichokes.
- It’s 2 large of Artichokes [room temp].
- Prepare 1 tbsp of Whole Peppercorns.
- Prepare 2 large of Garlic Cloves [smashed].
- Prepare 1 large of Lemon [quartered].
- It’s 1 of Bay Leaf.
- It’s of Water.
- It’s 1 large of Steamer Basket.
- You need 1 large of Pot With Lid.
- You need of Aioli Artichoke Dip.
- Prepare 1 cup of Mayonnaise.
- You need 3/4 cup of Fine Grated Parmesan.
- It’s 1 tsp of Fine Minced Garlic.
- It’s 1 of Squeezed Lemon Quarter.
- You need 1/4 tsp of Sea Salt.
- Prepare of Cracked Black Pepper.
- It’s 1 tsp of Dried Parsley.
- It’s 1/3 cup of Artichokes In Water [drained – fine chop – optional].
- You need of Optional Dip Option.
- You need 1 of Cube Melted Butter.
After applying lemon juice, place the artichokes in a single layer in a steam basket. Add enough water to a pot to reach just below the steam basket, then heat the water to boiling. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.
Mike's Steamed Artichokes & Parmesan Aioli step by step
- Rinse artichokes. Pull any brown leaves off. Cut off 3/4"off the tops and the entire stem with a serrated knife. Wipe a lemon wedge on the top and bottom of artichokes to prevent early browning. Add all herbs and seasonings [+3 or 4 squeezed lemon wedges] to a large pot with approximately 2" water and place your steamer basket inside. Water should not rise above basket base. Place artichokes in basket – stem side up. Steam for 30 to 45 minutes or, until your outer leaves can pull off easily..
- Serve artichokes hot and your Parmesan Aioli dip cold. Tear the leaves off and dip the thick base into your dip. Scrape your teeth along the ends to retrieve your meat..
- If, serving with melted or clarified butter, serve that hot as well. Also, serve with additional lemon wedges. Enjoy!.
Check for doneness by pulling off an outer leaf from each and poking the base of the stems with a sharp knife—if the leaves come off easily and the knife slips. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold.