Did you know? California winter frosts can yield “Frost Kissed” Artichokes. Frost causes the outer layer of the artichoke to turn brown, flake and peel, much like we do after getting sunburned. Although the brownish color may not look pretty, “Frost Kissed” artichokes taste delicious and actually have a more intense flavor than green, “Frost Free” artichokes. Frost enhances the flavor of the artichoke resulting in a nutty taste. Once cooked, the peeling disappears resulting in a delicious, green artichoke.
frost kissed artichoke
Simple Steamed Artichokes #Recipe
Recipe Type: Vegetable
Author: Julee Morrison
Cook time:
Total time:
Serves: 2 artichokes
Ingredients
2 whole artichokes
2 Tbsp. butter
2 cloves garlic, sliced
salt and pepper to taste.
Instructions
Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and touch outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes until tender.
Julee Morrison is an author and longtime writer who has spent more than 35 years sharing family stories, recipes, and practical ideas. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Find Julee's cookbooks on Amazon.
Her work has appeared in The Los Angeles Times, Disney's FamilyFun, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and other publications.
Outside of writing, Julee enjoys baking, reading, creating, collecting crystals, and spending time with her family. Explore more of her recipes, stories, and everyday adventures at Mommy's Memorandum, or learn more about Julee.
