Recipe Page: Globe Artichokes

Steamed Globe Artichokes with Lemon Garlic Butter

Duration: 45 minutes

Tasty globe artichokes with a delicious garlic butter.

Utensils

  • Large pot
  • Kitchen shears
  • Small saucepan

Ingredients

  • 4 globe artichokes
  • 1 lemon, halved
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions

  1. Trim the stem of each globe artichoke so they can sit flat.
  2. Cut off the top third of each artichoke and use kitchen shears to snip off the pointy tips of the remaining leaves.
  3. Fill a large pot with water and add the juice of half a lemon. Bring the water to a boil.
  4. Place the globe artichokes in the pot, stem-side down. Squeeze the juice from the remaining lemon half over the artichokes.
  5. Cover the pot and simmer for 25-35 minutes, or until the base of the stem can be easily pierced with a fork.
  6. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
  7. Season the garlic butter with salt and pepper to taste.
  8. Serve the steamed globe artichokes with the lemon garlic butter for dipping.

Stuffed Globe Artichokes with Quinoa and Feta

Duration: 55 minutes

Tasty and tender stuffed artichokes.

Utensils

  • Large pot with steamer basket

Ingredients

  • 4 globe artichokes
  • 1 cup quinoa, cooked according to package instructions
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped sun-dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the globe artichokes by trimming the stems, cutting off the top third, and snipping the tips of the leaves.
  2. In a large bowl, combine the cooked quinoa, crumbled feta cheese, chopped sun-dried tomatoes, chopped fresh parsley, chopped fresh basil, and olive oil. Season with salt and pepper to taste.
  3. Gently spread the leaves of each globe artichoke apart and stuff the quinoa mixture into the center and between the leaves.
  4. Place the stuffed artichokes in a large pot with a steamer basket and enough water to reach the bottom of the basket.
  5. Cover the pot and steam the artichokes for 25-35 minutes, or until the leaves are tender and the quinoa filling is heated through.
  6. Serve the stuffed globe artichokes warm, garnished with additional chopped herbs if desired.

Roasted Globe Artichokes with Herb Dipping Sauce

Duration: 70 minutes

Super tasty roasty flavours with a delicious dipping sauce.

Utensils

  • Baking sheet
  • Parchment paper

Ingredients

  • 4 globe artichokes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper to taste
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare the globe artichokes as in the previous recipes. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together the olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, salt, and pepper.
  3. Rub the herb mixture over the surface of each globe artichoke and in between the leaves.
  4. Place the prepared artichokes on a baking sheet lined with parchment paper.
  5. Roast in the preheated oven for 45-55 minutes, or until the leaves are crispy and the hearts are tender.
  6. While the artichokes are roasting, prepare the herb dipping sauce by combining vegan mayonnaise, chopped fresh parsley, chopped fresh chives, lemon juice, salt, and pepper in a small bowl. Mix well.
  7. Serve the roasted globe artichokes hot, accompanied by the herb dipping sauce.