Steamed Artichokes with Garlic Butter

garlic butter artichoke with cheese and herbs.

5 from 1 vote

Steamed Artichokes with Garlic Butter

These tender steamed artichokes are paired with an easy garlic confit butter that makes the perfect dipping sauce. This elegant appetiser is simple to prepare, yet packed with wonderful flavors that will make it a hit at any dinner.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Appetizer

Cuisine: Australian

Diet: Vegetarian

Servings:

Author: Daen Lia

Ingredients

For the Garlic Confit Butter

2 garlic bulbs
2 cups olive oil
⅓ cup salted butter at room temperature
kosher sea salt to taste

For the Steamed Artichokes

4 fresh artichokes
½ lemon
2 teaspoons fresh parsley finely chopped
2 tablespoons Parmesan cheese grated
kosher sea salt to taste

Imperial (US) - Metric

Instructions

Making the Garlic Confit Butter

Preheat: Preheat the oven to 250°F (120°C).
Peel Garlic: Separate the garlic cloves and place them in a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Bake: Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has browned in colour and is soft to touch.
Drain: Separate the oil from the garlic and store the oil in a sterilised jar on your countertop for several weeks. The oil can be used in any recipe that calls for olive oil.
Mash: In a small bowl, combine the garlic confit cloves, butter and pinch of sea salt. Mash together with a fork until well combined. Set to the side while you prep the artichokes.

Prepping the Artichokes

Cut Stems: Cut the stems off about 3 inches from the bottom, making sure you cut it flat so the artichoke can stand up.
Trim Leaves & Tops: Remove the tough outer leaves of the artichoke by pulling them in a down toward the stem. Cut the spiky tips off of the leaves with sharp kitchen shears, then slice off the tops of the artichokes roughly 3 inches down from the top. You can use a serrated knife for this step, as they are rather tough.
Soaking: Rub the cut part of the artichokes with the lemon half to prevent browning, then pop them into a bowl of cold water for 5 minutes.

Steaming the Artichokes

Boil Water: While the artichokes are soaking, fill a large pot with roughly 8 inches (20 cm) of water and bring to a boil. The water needs to be deep enough to cover two thirds of the artichoke.
Steam: Once the water is boiling, place the artichokes in the water, standing them on their stem, and then reduce the heat to medium so the water is at a rapid simmer. Cover and steam for 25-30 minutes, or until the artichoke is tender.
Melt Garlic Butter: While the artichokes steam, melt the garlic butter in the microwave in 30 second increments, stirring in between, until melted. Alternatively, you can melt the butter on the stove over a medium heat, stirring frequently.
Drain: When the artichokes are ready, carefully remove them from the pot and place onto a absorbent paper to remove any excess water.
Serve: Place the artichokes in a shallow bowl, sprinkle with sea salt, top with the Parmesan, and drizzle with as much garlic butter as your heart desires. Serve immediately.

Video

Notes

The garlic confit will keep in the fridge for a few weeks, and garlic confit butter will keep for several days, so feel free to make it in advance.
Use a sharp knife to cut the artichokes. You may even want to use a serrated one, as parts of them are very tough.
After cutting off the top of the artichokes, immediately rub the cut surface with the lemon to prevent them from browning.
Want to change the flavours up a little? Experiment with adding other ingredients to the garlic confit butter, like lemon juice and zest, chilli flakes, a touch of Dijon mustard, or chopped fresh herbs.

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