Nice change from the usual method of cooking artichokes. Before I sauteed them I rubbed the insides with a cut lemon and squeezed the juice from 1/2 of the lemon over the artichokes. I used more olive oil than butter which helps prevent the garlic from getting too dark. I added the juice from the remaining 1/2 lemon to the water or white wine. When serving the artichokes I poured the sauce from the pan over them. Yum! Thank you for this recipe.
Wow! I love artichokes and always just boiled them before. Had fun getting the choke out but I think I have a method now. I doubled the butter and garlic the second time I made it and doubled the water for steaming. I also doubled the steam time found it was much more tender that way. I always dip my artichoke in a simple butter and lemon mix. The garlic was a wonderful addition to the flavor! And this week artichokes are on sale. My boyfriend doesn't care for artichokes so I just make this recipe with two artichokes as my complete dinner! Yum yum yum! A definite keeper! I can't wait to visit my folks and cook it for them this way! Thanks for the recipe. I'll also try some of the other suggestions folks have made so far.
I decided that I would do the opposite to try to recreate a dish I had at an Italian resturant. I steamed the artichokes first than I sauteed them. Yummy! Buttery and garlicky they were tasty!
I tried this recipe and loved it. I thought scraping out the raw choke would be much more difficult but I used a melon-baller and it came right out. My daughter loved not having to deal with it while eating her artichoke. The toasty garlic flavor was great too! I will never make artichokes any other way now. WOW
This was outstanding!! My husband and I love artichokes and really enjoyed the garlic flavor. I replaced half the water with lemon juice although white wine or chicken broth might enhance the flavor also. Thanks for a great one!!
Very good and different way to make artichokes! I did however use 6 large cloves of garlic since we are garlic lovers. I also added 3 Tablespoons of Chicken Broth in the last 5 minutes of steaming because I have a very powerful stovetop and needed more liquid. Thanks for the recipe John!
I didn't want my garlic to turn bitter w/ the long cook time so I sliced it sauteed it for a couple of minutes to infuse the oil & removed it from the pan before adding the artichoke. I normally would have chosen to steam it w/ wine nstead of water but I was serving this w/ a tilapia in white wine sauce & didn't want my flavors to be redundant so I used water & squeezed a half a lemon in. I served it w/a ramekin of melted butter for dipping.
We love artichokes!! This recipe is one of the easiest and is delicious. I've served it twice and both times we've loved it. My husband likes it because the choke is gone and it makes eating the artichoke easier. The second time I steamed the artichokes about 45-50 minutes and we liked the texture better.
These are awesome. I had HUGE artichokes so mine took a little longer to steam - otherwise changed nothing. Thanks for the recipe we'll use it again.
This is me Jjdon - my recipe. I've done this a couple of times now but I'll do it again so it comes up on top. Allrecipes edits the recipes they get and in this case they didn't necessarily do it well. People talk about cooking times and liquid - that all depends on the size of your artichokes. We like them about fist sized which can cook in 20 minutes or so cut in half. You need to think about the size and you need to watch the time and liquid - this is actually almost braising. Often I will add liquid part way through. You can walk away but you can't walk away and forget it either. If you pay attention and watch how they are going this is hard to ruin. Yes I can see monster chokes taking 40 minutes and a fair amount of liquid.
