Steamed Artichokes with Soy Wasabi Butter
Ingredients
For Soy Wasabi Butter:
Instructions
Rinse artichokes in cold water, gently separating the leaves
so that the water reaches the inside of the artichoke.
Remove small leaves from the bottom of the artichoke. Trim the
stem to fit into a steamer pot. Peel the stem with a vegetable peeler. Carefully
use a sharp knife to score each stem with an X to allow for proper cooking.
With a sharp knife, cut the top of the artichoke about ½ an
inch to trim the top leaves. Using scissors, trim the remaining leaves on the
middle of the artichoke to ensure proper cooking.
Rub all of the cut ends and leaves of each artichoke with the
fresh lemon to prevent browning while steaming.
Prepare a steamer pot by adding 1 inch of water to the pot. Cut
fresh lemon into wedges, squeeze lemon juice into water, and add the remaining
full slices into the water.
Place steamer basket inside of pot. Add artichokes stem-side
up and cover the pot with the lid.
Allow water to come to a boil over medium heat. Continue
steaming artichokes for 30-45 minutes, or until a bottom leaf is easily removed
from the stem. The stem will be tender.
Remove artichokes from heat and allow them to cool slightly.
Cut each artichoke in half and use a spoon to scoop out the
hairy part of the artichoke before serving.
For Soy Wasabi Butter:
Clarify 8 Tbsp. of butter over medium-low heat.
Skim off milk fat.
Place clarified butter into a tall container to immersion
blend.
Add wasabi paste and soy sauce to butter.
Immersion blend with wand until well incorporated.
Serve alongside artichokes as a dipping sauce.
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