Steamed Artichokes

One of the great things about this steamed artichoke recipe is that you use the delicious cooking liquid in other recipes, so you get double the benefits. Use the cooking liquid in the recipes below, or save it to use in any dish where you’d use vegetable stock.

By / Photography By Kristin Teig | March 05, 2018

Ingredients

  • 2 artichokes, cleaned and halved (instructions at right)
  • 1 lemon, sliced in approximately 6 rounds
  • 2 sprigs fresh thyme, or ½ teaspoon dried
  • 2 fresh bay leaves, or 1 dried
  • 2 tablespoons extra-virgin olive oil

Preparation

Preheat oven to 375°.

Place halved artichokes in a pan large enough for them to fit snuggly. Add water about ¼-inch high on artichokes. Add lemon, thyme, bay leaf and oil. Cover with foil and bake for 45 minutes to an hour, or until artichoke heart is tender.

Remove artichokes to a platter and garnish with additional lemon. Strain the artichoke cooking liquid to use as stock in recipes.

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Ingredients

  • 2 artichokes, cleaned and halved (instructions at right)
  • 1 lemon, sliced in approximately 6 rounds
  • 2 sprigs fresh thyme, or ½ teaspoon dried
  • 2 fresh bay leaves, or 1 dried
  • 2 tablespoons extra-virgin olive oil
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