About this recipe:Fresh artichokes are sautéed in garlic butter before steaming in this Italian-inspired vegetable dish.
2 large globe artichokes
3 cloves garlic, chopped
30g (1 oz) butter
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Method Prep:15min › Cook:30min › Ready in:45min
Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 2cm (3/4 in), and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
Melt the butter in a large frying pan over medium heat. Add the garlic, and sauté for about 1 minute to flavour the butter. Arrange artichoke halves cut-side down in the frying pan. Sauté for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 60ml of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.