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Steamed Artichokes with
Garlic
Trimming the bottoms of the artichokes ensures
that they stand up straight, so do not skip that
step . Also, in addition to adding flavour, the
lemon slices prevent the artichokes from turning
brown during cooking . Enjoy plain or dip in
extra virgin olive oil .
Setting: Steam
Makes 6 servings
2
cups (500ml) water
6
medium-large artichokes
6
garlic cloves, peeled and thinly sliced
1
lemon, juiced
pinch freshly ground black pepper
pinch flaked salt
1 . Put the water into the cooking pot of the
Multicooker fitted with the steaming rack and
cover with lid .
2 . Cut the stems off the artichokes so they are
able to stand leave about 2cm of stem . Using a
sharp knife, cut about ½ cm off the tops of the
artichokes, and with kitchen scissors, trim the
tips of the outer leaves . Pull leaves back to open
the artichokes .
3 . Randomly place the garlic slices in between
the leaves of each artichoke . Season each with
lemon juice, pepper and salt .
4 . Cover with lid and set to Steam for 50 minutes .
5 . Once tone sounds, indicating unit is ready to
steam, remove lid and place the artichokes
upright on the rack and re-cover with the lid .
6 . The artichokes are cooked when the leaves can
be pulled off easily, and when turned over, the
tip of a paring knife easily pierces the bottom-
center of the artichoke (the heart) .
Serve with a dipping vinaigrette of lemon juice
and extra virgin olive oil seasoned with flaked salt
and pepper . To eat dip each leaf into the dressing
and enjoy the fleshly part of the leaves .
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