Steamed artichokes…when I think of them, I’m transported back to my childhood…my mom made them for special occasions, and we absolutely loved eating them as kids. I mean, anything served with a bowlful of melted butter is bound to be delicious. I hadn’t made steamed artichokes since moving out of my mom’s house, and she served them when I was home in NJ over Thanksgiving this year.
I was reminded just how earthy and satisfying artichokes are, and decided to share them with you! They’re the perfect appetizer (thinking about making them for New Year’s Eve). Here, I’ve put together two favorite dipping sauces, both made with butter.
Steamed Artichokes With Two Butter Dipping Sauces
each artichoke serves about 2 people, if eating a lot
Prepare artichokes. Tear off any browned leaves, cut off tips of the spiky leaves with kitchen scissors, and chop down the stem to 1 inch. Bring about 2 inches of water to boil in steamer. Add 4 artichokes, steam for about 40-50 minutes, or until outer leaves are easily removed. You can test the leaves by removing one and testing if the flesh is tender enough. Exact steaming time will depend on the size of artichokes. When finished, remove from steamer and place on plate. Serve hot with dipping sauce.
Parmesan Paprika Dipping Sauce
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