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Steamed Artichoke (Food Network Kitchens) Recipe

Steamed Artichoke (Food Network Kitchens) Recipe

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Steamed Artichoke (Food Network Kitchens)

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Ingredients:

Serving

1 artichoke
1 lemon
fresh herb sprigs such as tarragon , mint , parsley and/or thyme
1 clove garlic, peeled and sliced
serving suggestion : melted butter , fruity extra-virgin olive , or mayonnaise

Directions:

Cut the top quarter off the artichoke with a serrated knife. Snap off and discard any battered outer leaves. Using scissors, trim the remaining barbed leaf-ends of the artichoke. Cut the stem flush with the artichoke body. Rub the cut surfaces with a lemon half.
Fit a medium pot large enough to hold the artichoke with a steamer basket. Slice the remaining lemon and use it to line the steamer. Arrange the herb sprigs and garlic over the lemon. Put the artichoke stem-end up in the center of the steamer. Add enough water to come up to the bottom of the steamer. Cover and steam over medium-high heat, adding more water if necessary, until outer leaves can be easily removed from the artichoke and the base can be readily pierced with a knife, about 40 minutes. Serve the artichoke warm with melted butter or oil, or chilled with mayonnaise or oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.55 Kcal (358 kJ)
Calories from fat	3.42 Kcal
		% Daily Value*
Total Fat	0.38g	1%
Sodium	128.69mg	5%
Potassium	565.67mg	12%
Total Carbs	20.34g	7%
Sugars	3.1g	12%
Dietary Fiber	8.25g	33%
Protein	4.85g	10%
Vitamin C	47mg	78%
Iron	1.9mg	11%
Calcium	76.8mg	8%

Amount Per 100 g
Calories	45.03 Kcal (189 kJ)
Calories from fat	1.8 Kcal
		% Daily Value*
Total Fat	0.2g	1%
Sodium	67.73mg	5%
Potassium	297.72mg	12%
Total Carbs	10.71g	7%
Sugars	1.63g	12%
Dietary Fiber	4.34g	33%
Protein	2.55g	10%
Vitamin C	24.8mg	78%
Iron	1mg	11%
Calcium	40.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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