Steaming is the classic way to cook globe artichokes. Their leaves become very tender and perfect for dipping one by one into melted butter (this one is flavored with fresh tarragon). The artichokes would also be delicious with Hollandaise Sauce (page 96), or crème fraîche and caviar.
Recipe information
Yield
Serves 4
Ingredients
For steaming artichokes
For tarragon butter
For serving
Preparation
Step 1
Prepare artichokes Using a serrated knife, cut off top quarter of each artichoke. Use kitchen shears to trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes and trim stems so artichokes can stand upright.
Step 2
Prepare steamer Fill a large pot with about 2 inches of water and add a sprig of tarragon and a pinch of salt. Set steamer basket in pot (make sure water doesn’t seep through holes). Bring to a boil, then reduce to a rapid simmer.
Step 3
Steam artichokes Stand artichokes upright in steamer and season with salt. Top each with a lemon slice. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if necessary to maintain level during cooking.)
Step 4
Meanwhile, make butter Melt butter in a small saucepan over low heat, then stir in chopped tarragon and season with salt.
Step 5
Serve Place an artichoke on each plate with some lemon wedges and serve warm tarragon butter on the side for dipping.
