in.gredients

Posts Tagged ‘butter

Daily Recipe :: Steamed Artichokes with Garlic Lemon Butter

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It’s hard enough that it’s a Monday. Then we heard about the Boston Marathon bombing, and the start of the week felt heavier. Our hearts and thoughts go out to those in Boston and we’re sending all of our healing energy to those people and participants who were injured.

We’re offering up an insanely simple recipe because this Monday feels heavy and tired, and that kind of mood doesn’t call for anything time intensive. Things are starting to warm up, and with the change in the weather comes new crops. We just got in some BEAUTIFUL artichokes and nothing says springtime like artichokes.

There’s not need to do anything fancy with this lovely vegetable. Just steam and serve with lemon butter and you’ll be happy.

Steamed Artichokes with Garlic Lemon Butter

From: Food.com

in.gredients (serves 4)

  • 4 fresh artichokes
  • 1/4 cup olive oil
  • 10 cloves garlic, minced
  • 2 tsp minced fresh thyme or 1 tsp dried thyme
  • 1 Tbsp fresh lemon juice
  • 1/2 cup butter

Cut the stems and top 1 1/2 inches from the artichokes. Cut away the first outside row of artichoke leaves. Using scissors, cut off the points tips of leaves. Place the artichokes in a steamer and steam until a knife pierces the base easily, adding more water if necessary, about 25 minutes.

Heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook for 1 minute. Add lemon juice and butter. Whisk until the butter melts and season with salt and pepper. Serve artichokes warm with seasoned butter. To eat, dip the leaves and pull of the flesh with your teeth, dunking the heart into the butter when you reach it. Delicious.

 

Written by cscdavis

April 15, 2013 at 4:57 pm

The Whole Broccoli Plan

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The dark green, grainy tops of broccoli (known as “florets”) are a well-known classic at the dinner table, making frequent appearances in soups, salads, casseroles, and various other dishes. But broccoli doesn’t grow solely of florets, just as muffins don’t always bake as caps. Every muffin has a stump, and every broccoli has its stalks and leaves. Now everyone knows that in baking stumps are inferior to caps, but in the broccoli world this rule doesn’t apply. Broccoli stalks and leaves are delicious, even preferred over florets by some!

So next time you find yourself with a head of broccoli sans florets, save your remaining components because we’ve got a plan:

Here’s a great recipe for broccoli stalks (called stems) that just calls for a little bit of butter and nutmeg. It’s very easy and relatively quick! For a vegan recipe, try substituting coconut oil in place of the butter.

And for those broccoli leaves try this recipe to roast them to perfection. Great for broccoli leaves, but could be done with cauliflower leaves, kale, or even chard.

Hope this helps fans of broccoli and zero-waste kitchens out there!

(image: Photos Public Domain)

Written by jmalsky

December 7, 2011 at 4:53 pm

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