JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Alice’s Lemony-Cheesy Steamed Artichokes
| Alice's Lemony-Cheesy Steamed Artichokes | Print |
Recipe By: Alice Morrow
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
- 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.
- 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.
- Drain and let cool enough to touch.
- Meanwhile, in saucepan, bring lemon juice to boil.
- Add the chunks of cold butter and stir constantly so the sauce does not break.
- Take the artichoke and pull to separate the leaves. Place on a platter that you will be serving.
- Take the cheese and sprinkle in between all the leaves if possible.
- 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.
- 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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