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STEAMED ARTICHOKES WITH TARRAGON BUTTER

Simple, easy and delicious artichokes.

Prep Time: 10 Min.

Total Time: 1 Hr.

Makes: 4 servings


Artichokes may appear intimidating (they are part of the thistle family, after all), but preparation is easy to master. I typically steam artichokes, but they can also be boiled and roasted. Served with a simple sauce and wedges of lemon, steamed artichokes are a seasonal and elegant starter or side dish.


Ingredients

For steaming artichokes:

  • 4 medium or large globe artichokes (about 2 pounds total)
  • 1 sprig fresh tarragon 
  • Coarse salt 
  • Juice of ½ lemon

For tarragon butter:

  • ¾ cup (1½ sticks) unsalted butter
  • 1 tablespoon finely chopped fresh tarragon leaves
  • Coarse salt

For serving:

  • 1 small head frisée (pale yellow leaves only)
  • 1½ teaspoons extra-virgin olive oil
  • ½ teaspoon Champagne vinegar
  • Flakey sea salt, such as Maldon
  • Lemon wedges

Directions

1. Trim artichokes

Using a serrated knife, cut off the top quarter of each artichoke. Use kitchen shears to trim tips of artichoke leaves. Remove any small leaves from bottoms of artichokes and trim stems so artichokes can stand upright.

2. Steam

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 and then reduce to a rapid simmer. Stand artichokes stem end up in steamer and season with salt. Squeeze lemon juice over artichokes. Cover pot and steam until bottoms of artichokes are very tender when pierced with a knife, 35 to 50 minutes. (Add more hot water if necessary to maintain level during cooking.)

3. Make tarragon butter

Melt butter in a small saucepan over low heat, then stir in chopped tarragon and season with salt.

4. Arrange and serve

To serve, place frisée in a medium bowl. Drizzle with olive oil and vinegar. Toss gently to coat. Remove the fuzzy chokes from each of the artichokes and discard. Place one quarter of the frisée salad into the center of each artichoke to fill. Sprinkle with flakey salt. Serve with a lemon wedge and warm tarragon butter on the side for dipping.


Recipe by Martha Stewart, as part of the Growing with Martha Stewart partnership.