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Steamed artichoke with lemons slices between the leaves on a white plate
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5 from 4 votes

Steamed Artichokes with Lemon Beurre Blanc Recipe

Steamed Artichokes with Lemon Beurre Blanc are a fantastic appetizer for sharing, or a light first course.
*Serves 2 as a first course and 4 as a shared appetizer.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Appetizer, First Course
Cuisine: French, American
Keyword: recipes with artichokes, great for sharing
Servings: 2
Calories: 486kcal

Ingredients

  • 2 approximately 1 pound artichokes
  • 2 tablespoons lemon juice

For the Lemon Beurre Blanc

  • tablespoons cold unsalted butter, cut into slices
  • 1 tablespoon finely chopped shallots
  • 2 tablespoons plus 1 teaspoon lemon juice
  • 2 tablespoons dry white wine (such as Chardonnay or Pinot Grigio)
  • salt and pepper to taste

Instructions

  • Prepare the artichokes. Rinse the artichokes and then use a Chef’s knife to cut off about 1 inch from the top of each one, and enough off of the bottom to form a base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off about ¼ inch or so from the tops of the leaves (the sharp tips).
  • Steam. Fill a large pot with a few inches of cold water, and place a steamer basket or rack on top. Over high heat, bring the water to a boil. Then turn the heat to low.
    Place the artichokes in the steamer basket (or on the rack), drizzle each one with 1 tablespoon of the lemon juice, cover, and steam until tender, about 45 minutes. Check by pulling off an outer leaf — it should come off easily.

For the Lemon Beurre Blanc

  • Make the sauce. You should make the sauce towards the end of the steaming time. Over low heat, melt about 1½ tablespoons of the butter in a small sauté pan. Add the shallots and cook just to soften, about 2 minutes. Then add the lemon juice and wine. Turn the heat up a bit, and let it gently simmer until all but about 2 tablespoons have evaporated. Turn the leat to the lowest setting, add the remaining pieces of butter and gently swirl the pan until it's melted. Season to taste with salt and pepper. (Here's how.)

Assembly

  • Once the artichokes are cool enough to touch, gently spread the leaves apart and drizzle the sauce over and between the leaves. Serve!

Notes

Calorie count is only an estimate.

Nutrition

Calories: 486kcal