Steamed Artichokes With Lemon Pesto Butter

By shauna

Ingredients

• Lemon Pesto Butter:
• 6 Lg. Artichokes
• 1 Lemon, halved
• 3/4 C. Butter, softened
• 1/4 C. Chopped Fresh Basil
• 3 Tbsp. Grated Parmesan Cheese
• 1 tsp. Grated Lemon Rind
• 1 Tbsp. Lemon Juice
• Pinch Each Salt & Pepper
• 1 Garlic Clove, minced

Details

Servings 6

Preparation

Step 1

The tighter & more compact the artichoke, the fresher it is. To eat the cooked artichoke, pull off each leaf, dip it in butter & pull between your teeth to release the tender bottom bit, then discard the rough leaf. Once leaves are removed, cut up the base, or heart. Rubbing all cuts with lemon as you work, trim artichoke stems to level. Using serrated knife, cut off top third of each artichoke. With scizzors, snip off thorny tips of remaining leaves. Open centre leaves slightly. Using tsp., scrape out tiny centre leaves & hairy choke beneath. Set aside. In food processor, blend together butter, basil, parmesan cheese, lemon rind & juice, salt & pepper till smooth. Sir in garlic. Spoon 2 Tbsp. into centre of each artichoke; set remaining butter mixture aside. Place steamer basket in shallow pan; add enough water to come 1-in. from basket. Cover & steam till outer leaf can be easily pulled off ( approx. 35 min.) In microwaveable bowl, microwave remaining butter mixture till melted. Place in centre of platter for dipping; suround with artichokes.