Herb Infused with Coriander, fresh Garlic, Bay Leaves + Black Pepper to Balance and Flavor!
Steaming the artichokes in this garlic herb bath is not only super easy, but its all prep and go. Once you know how to trim and prepare, there's no reason to deny these beauties!
Growing up with an Italian mother, the only way I ever had artichokes was stuffed. My mom would flavor breadcrumbs with fresh parsley and lots and lots of garlic, stuff each leaf individually, then slow cook in olive oil. Although incredibly tasty—this method is filling and can be heavy at times. Over the years I’ve come to find my own way in preparing this nutritious dish and really love the clean flavor. And lets be honest, dipping in butter is just the best!
Once you are ready to cook, grab a cutting board and a sharp knife. Remove the outer bottom leaves closest to the stalk with your hands. Next, cut away the outer layer of the stalk to expose the inner core. This may not be super thick but its tasty and you’ll be happy you have some of this later! Next hold the artichoke horizontal on your cutting board and cut the entire top layer off the head of the bulb. This will expose the prickly center. Once you've opened the center and have a flat top take your sharp knife and cut vertically down the center to spit into two portions. See video below for example*
Next prepare you water bath for steaming. Drop a bay leave, at least two cloves of smashed garlic (I'm guilty of dropping about 5 cloves), a few whole or crushed black pepper corns, and don't forget the coriander seeds!
Coriander seeds really help this steam-bath shine. They bring up a great earthy/floral tone to the leaves and soften in the bath with the meat of the leaves. Really truly lovely. It's springtime now and I can't wait to start getting my herb garden going. Most people don't know this but coriander come from the cilantro plant. It's literally the seeds that blossom off of the white flowers after the plant has matured.
Pictured below are my fresh seeds from last years garden* I'm fresh out of these for this steam bath so i'm going to use whats in my pantry this go around.
Next, placed halved artichokes face down in your pan. Pour water so it hits about 1 inch over the bottom of the bulbs. Heat water to a boil. Once boiling set timer for 40 minutes and turn heat to a simmer. Place lid on top of pan and let that floral aroma hit your senses.
NOTE: Do NOT salt the water** Similar to cooking fresh corn, salt can actually turn the flavor bitter opposed to sweetening or bringing out the natural flavors of this veggie.
Some major benefits of artichokes is that they are full of:
Potassium
Fiber
Vitamin C
Magnesium
Folate
This makes them really fantastic for pregnancy or anyone looking to get pregnant gives the folate levels are about 1/4 of your daily value.
HealthLine Today has named the artichoke as a vegetable loaded with nutrients and that they may,
Lower 'Bad' LDL Cholesterol and Increase 'Good' HDL Cholesterol
Help Regulate Blood Pressure.
Improve Liver Health.
Improve Digestive Health.
Ease Symptoms of IBS
Help Lower Blood Sugar.
After 40 minutes your home should be filled with this amazing floral smell. Take each half out of the pan carefully. I like to use rubber edged tongs. Make sure to squeeze out any excess water into the pan. Turn the halves belly up and removed the inner 'choke'. Although edible, this part will prick you. I've found its best to remove before plating to avoid any unwanted spikes. PS. You'll know when you get this part in your mouth while eating freely. If you choose to skip this step, use your sense and feel out the area that is ruff or prickly.
Lastly, melt your favorite butter in a small dish and plate together. I like to use a salted butter to help makes the flavors pop. Serve as an appetizer before your main course or even as an afternoon snack all on its own. I find it pares well with red or white wine's depending on the season. Not into wine, try accompanying your favorite IPA or pilsner. Artichokes are great anyway you introduce them!
Have you tried this recipe? Shoot me a comment down below or on my Instagram page to let me know how it went! I'd love to hear your take on this simple floral steamer.
NOTE: When picking out the ideal artichoke, look for tight leaves and minimal bruising on the outside. I’ve found that the firmer/tighter the flower is the richer the flavor is. This may have to do with the amount of time it’s spent from being picked off the stalk. Artichokes have male and female types and you can tell this by how the leaves fall into each other. Both are lovely and I really have no taste preference between the two.