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.
- 2 whole artichokes
- 2 Tbsp. butter
- 2 cloves garlic, sliced
- salt and pepper to taste.
- 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.