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Wipe a lemon wedge on the top and bottom of artichokes to prevent early browning. Water should not rise above basket base. Place artichokes in basket - stem side up.
To begin with this particular recipe, we must first prepare a few components. You can have mike's steamed artichokes & parmesan aioli using 20 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Steamed Artichokes & Parmesan Aioli:
- Get Artichokes
- Take 2 large Artichokes [room temp]
- Prepare 1 tbsp Whole Peppercorns
- Get 2 large Garlic Cloves [smashed]
- Make ready 1 large Lemon [quartered]
- Make ready 1 Bay Leaf
- Take Water
- Make ready 1 large Steamer Basket
- Make ready 1 large Pot With Lid
- Make ready Aioli Artichoke Dip
- Prepare 1 cup Mayonnaise
- Get 3/4 cup Fine Grated Parmesan
- Make ready 1 tsp Fine Minced Garlic
- Get 1 Squeezed Lemon Quarter
- Prepare 1/4 tsp Sea Salt
- Get Cracked Black Pepper
- Make ready 1 tsp Dried Parsley
- Make ready 1/3 cup Artichokes In Water [drained - fine chop - optional]
- Take Optional Dip Option
- Make ready 1 Cube Melted Butter
Once boiling, add the artichoke and reduce heat to a simmer. Insert a steamer basket; if the water comes up through the holes of the basket, pour a little out. Place artichokes in steamer basket, stem-side up. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.
Instructions to make Mike's Steamed Artichokes & Parmesan Aioli:
- 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!
Place the artichokes inside the steamer basket. Situate the artichokes in the steamer basket stem-side-down and keep them in a single layer. The artichokes must be in a single layer to cook evenly. Cover the stockpot after placing the artichokes inside and reduce the heat to medium-high or medium. Artichoke origins dates back to the time of the Greek philosopher, Theophrastus, who wrote of them being grown in Italy and S icily.
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