Michael Graydon + Nikole Herriott
All you need are your hands, some friends, and permission to get a little messy.
Recipe information
Yield
4 Servings
Ingredients
4
large artichokes (about 2½ pounds.)
Kosher salt and freshly ground black pepper
1
lemon, halved
½
cup (1 stick) unsalted butter, melted
1
garlic clove, finely grated
Need to make a substitution?
Preparation
Step 1
Trim stems from artichokes, leaving about ½” long. Snap off any browned leaves, then remove top fourth of artichokes; discard. If you like, use kitchen scissors to snip off any thorns.
Step 2
Bring 2” of water to a simmer in a large pot. Fit with a steamer basket and place artichokes inside; season with salt and pepper. Cover and steam until leaves pull out easily and hearts are tender (a paring knife will meet with no resistance), 70–80 minutes. Remove from heat; squeeze lemon over.
Step 3
Mix butter and garlic in a small bowl; season with salt and pepper. Serve with artichokes.
Nutrition Per Serving
Calories (kcal) 230 Fat (g) 23 Saturated Fat (g) 15 Cholesterol (mg) 60 Carbohydrates (g) 6 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 30