Steamed Artichokes
Georgeanne Brennan is the author of more than 30 cookbooks and gardening books and has written extensively about Provence and France.
Preparation
Working with one artichoke at a time, trim the stem even with the base. Snap off the small tough leaves around base and trim the stub ends flush. Cut off the top one-third of each artichoke. Rub the cut end with lemon.
Place the artichokes cut side down on a steamer rack over boiling water. Reduce to a simmer and steam until the tines of a fork easily pierce the base of the artichoke, 30 to 45 minutes, depending on the size.
Georgeanne Brennan
Georgeanne Brennan is the author of more than 30 cookbooks and gardening books, and is the recipient of both a James Beard Award and of an International Association of Culinary Professionals Award. She has written extensively about Provence and France where she has had a home since 1970, where she raised goats and made goats milk cheese, an adventure which she wrote about in her food memoir, A Pig in Provence. She has founded a product line, La Vie Rustic and has published La Vie Rustic – Cooking and Living in the French Style (Weldon-Owens 2017). She lives in Northern California, USA.
Courtesy photo
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