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Steamed Artichokes
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Serves/Makes:1 per person

  • 1 artichoke per person
  • chopped onion
  • salt
  • white wine
  • melted butter or mayonnaise or Miracle Whip or mustard
  • Rinse artichokes well and drain.
  • No need to cut off points as they will soften with cooking.
  • Place steamer inset or rack in bottom of large pot and add 2 to 3 inches of water.
  • Place artichokes upright in pan.
  • Sprinkle with chopped onion and add a half cup or so of dry white wine to the water in bottom of pan.
  • Cover pot and steam on medium heat until leaves pull out easily by hand (or with tongs!).
  • Be careful not to let the pot boil dry or you will have smoked artichokes.
  • Traditionally you can dip the wide end of the leaves in melted butter and scrape off the pulp with your teeth.
  • You may prefer to dip them in mayonnaise, Miracle Whip, mustard or a mustard/mayo mix.
  • When the leaves are gone, scrape off the fuzzy stuff on the top of the heart.
  • Trim the bottom of the stem.
  • Dip the heart in your sauce of choice.
  • May be served warm or chilled, as an appetizer or side dish.
  • Center may be hollowed out from top and filled with a nice seafood salad.

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