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Alice’s Lemony-Cheesy Steamed Artichokes

Alice's Lemony-Cheesy Steamed Artichokes
Alice’s Lemony-Cheesy Steamed Artichokes

Alice's Lemony-Cheesy Steamed Artichokes1

Alice's Lemony-Cheesy Steamed Artichokes2

Alice's Lemony-Cheesy Steamed Artichokes
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Alice's Lemony-Cheesy Steamed Artichokes
Ingredients
  • 2 large artichokes
  • ½-1 c. good quality fresh grated Parmigiano-Reggiano
  • Juice of 4 large lemons
  • 2 sticks butter, kept cold and cut into cubes
Instructions
  1. PREP ARTICHOKES: Cut off stems and remove the tough outer leaves with scissors. Slice off about 1” of the top of artichoke. With scissors, snip off the stickers on each leaf.
  2. Steam or boil the artichokes in salted water with about 2 T. added olive oil. It takes about 15-20 minutes depending on size of artichokes. When you can take a pair of tongs and pull on the leaf and it separates easily from the heart, they are done.
  3. Drain and let cool enough to touch.
  4. Meanwhile, in saucepan, bring lemon juice to boil.
  5. Add the chunks of cold butter and stir constantly so the sauce does not break.
  6. Take the artichoke and pull to separate the leaves. Place on a platter that you will be serving.
  7. Take the cheese and sprinkle in between all the leaves if possible.
  8. Drizzle the lemon/butter sauce over the top and let drizzle down between as much of the leaves as possible. You need to try and get in between all leaves if possible.
  9. Serve warm or at room temp.
Notes
*****You can freeze the artichokes after freezing and then thaw and reheat and then do the sauce/cheese procedure. You can also freeze them if completely done. Wrap in foil and warm in oven after defrosting.
 

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