Herby Steamed Artichoke with Lemon Caper Butter

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the bottom (stem to base) and top (1/4 inch) of the artichoke off and discard. Then, cut two marks about 1/8” deep across the bottom of the artichoke to form an “X.”

Step 2

(Optional) Cut 1/4” off of each leaf of the artichoke.

Step 3

Prepare a steamer basket and pot with water in the bottom pot, carefully avoiding touching the water to the bottom of the basket. Boil then reduce to a simmer. Begin the next step while the pot boils.

Step 4

Mix 1 1/2 Tbsp of olive oil, 1 tsp oregano, 1/2 tsp thyme, 1/2 tsp basil, and 1/2 tsp rosemary in a bowl.

Step 5

Rub herb mixture in between each leaf and around the outside of the artichoke.

Step 6

Place the artichoke into the steamer basket and separate the leaves slightly. Pour 1/4 cup lemon juice into crevices and over the top of the artichoke. It’s okay if some spills into the simmering water.

Step 7

Cover with steamer lid and leave undisturbed for 45-50 minutes.

Step 8

In a small saucepan on low heat, melt the butter.

Step 9

Mince and add 1/2 tsp of capers to the melted butter. Add 1/4 tsp rosemary and 1/2 tsp of lemon juice, as well.

Step 10

Stir constantly as the butter infuses and be careful not to burn. Take off heat before the butter sauce browns.

Step 11

Remove the artichoke from the steamer when the leaves are easy to pull off. Place the artichoke on a serving dish.

Step 12

Drizzle the artichoke with olive oil. Sprinkle with parmesan and lemon zest, as well as any salt or pepper to taste.

Step 13

Pour the butter sauce into a small bowl and place aside the artichoke. Be sure to have ample room on the serving dish (or an extra bowl) for the leaf discards. Enjoy!