Reigning Artichokes
Five years ago, then–California Lt. Gov. Gavin Newsom proclaimed artichokes our official state vegetable. Who knew? Makes sense when you consider that the state grows nearly all the U.S. crop. From a ...
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.
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.
Related Stories & Recipes
Artichokes: Spring’s Best in a Farro and Millet Salad
This vegan main-course salad can be served in smaller portions as a side dish and garnished with the protein of your choice. It makes for lovely leftovers, too!
Sherry Dijon Vinaigrette
Use this vinaigrette for Artichokes: Spring’s Best in a Farro and Millet Salad (recipe below), and your favorite green salad.
Artichoke Roasted Cauliflower Soup with Spring Herb Pistou
You don’t miss the fat in this creamy vegan soup. And since you use the cauliflower stem and leaves, you’re helping to reduce food waste.
Spring Herb Pistou
Pistou is a flavorful herb sauce from...
