Gluten-free, Side Dishes, Vegan/Vegetarian

Steamed Lemon Artichokes

Nicoletta March 21, 2018

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Steamed Lemon Artichokes, subtitle, in the kitchen with my dad. We made a simple and tasty seasonal side dish, that you can often find on our Roman table. Artichokes steamed in water and lemon, simply dressed with a ‘citronette‘ made of e.v.o. oil, lemon, salt, and pepper, and then sprinkled with chopped parsley. A great accompaniment to fish, or meat, or as an appetizer with a cheese and meat board.

Song of the day: I Know You – Craig David ft. Bastille

Steamed Lemon Artichokes

Since I was back to Italy this winter, artichokes are the food I have been eating the most. In Rome artichoke is “the king of the table” and, when in season, it is ubiquitous on every market stand, restaurant, and family table. There are also festivals that celebrate it, a famous one in a town near Rome, in the middle of April, almost at the end of its season. My Italian family just adores artichokes, and you can find dozens of the biggest and most tender Roman variety cramming the fridge crisper drawers, most of the winter.

 

 

Rome has adopted many Jewish foods so profoundly that they are no longer thought of as Jewish Italian Food, they are just Roman foods.  Like the Crostata Ricotta e Cioccolato I’ve recently baked, many artichoke dishes originated from the Ghetto (the Jewish Quarter of our historic city), and are among the most characteristic things to eat in Rome.

Steamed Lemon Artichokes

My father always finds different ways to showcase them, from pasta to main, or as a side dish, so we are never tired or bored to find it on the menu. With Loreto, we’ve been really showcasing this wonderful vegetable this winter, in both our kitchens. We’ve made Stuffed Artichokes (Carciofi Ripieni di Americo) with Loreto’s dad recipe; Carciofi alla Romana (Roman-style braised Artichokes), and a Cheesy Potato Artichoke Casserole, both my dad’s recipe.

Steamed Lemon Artichokes

My father also does not mind cleaning whole artichokes, which I know is a deterrent for many. He sits down at the table and patiently and methodically cleans and trims them, then rubs them with lemon, until what is left is a beautiful flower that he puts to rest in water acidulated with lemon (to tenderize them a bit while preventing them to brown).

Steamed Lemon Artichokes

One of the lightest, nutritious, and tasty side dish he makes out of artichokes is these Steamed Lemon Artichokes. Very simple to make, quite fast, and so lovely, we use this side dish in many ways. As an accompaniment to fish, meat, or an arrangement of cheeses and cold cuts. At Easter, while my family makes oven roasted lamb, this is one of the side dishes of choice, me feasting on these artichokes and other veggies, since I don’t eat lamb.

Steamed Lemon Artichokes

If you like the canned variety, these Steamed Lemon Artichokes are the real deal. Soft but with a bite, intensely citrusy, so fresh and light, I could make a lunch out of it, with a rustic bread by my side.

Steamed Lemon Artichokes

Song of the day: I Know You – Craig David ft. Bastille.

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Steamed Lemon Artichokes

Steamed Lemon Artichokes

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 side servings
  • Category: Side dish, Vegan
  • Method: Steaming
  • Cuisine: Italian

Description

Steamed Lemon Artichokes, subtitle, in the kitchen with my dad. We made a simple and tasty seasonal side dish, that you can often find on our Roman table. Artichokes steamed in water and lemon, simply dressed with a ‘citronette’ made of e.v.o. oil, lemon, salt, and pepper, and then sprinkled with chopped parsley. Great accompaniment to fish, or meat, or as an appetizer with a cheese and meat board.


Ingredients

  • 4 artichokes, cleaned, and cut into quarters (you can also use the tender stem)
  • 2 lemons
  • parsley
  • e.v.o. oil
  • salt and pepper

Instructions

  1. Clean the artichokes from the outer leaves, cut the tops. Cut them in half, then in quarters, remove the choke, and leave them in a water bath acidulated with lemon wedges.
  2. Drain and rinse them under running water.
  3. Add water to a pot, squeeze in the lemon wedges and add some coarse salt. Throw in the quartered artichokes.
  4. Steam over medium heat, covered, for about 10  minutes, or until it starts boiling. Remove the lid and keep boiling for about 10 more minutes or until tender but with still a bite. The cooking time depends on the size of your artichokes.
  5. Drain the artichokes gently with a colander, arrange them on a platter.
  6. Prepare a citronette dressing with e.v.o. oil, lemon, salt and pepper. (2 parts lemon for 1 part e.v.o. oil).
  7. Pour it over the artichokes and add a generous sprinkle of chopped parsley.
  8. Serve with a protein of your choice.

Notes

Steamed lemon artichokes are a great side dish for meat, fish, and also on an appetizer platter with cheeses and cold cuts.

Steamed Lemon Artichokes

Post e Ricetta in Italiano

Da quando sono tornata in Italia quest’inverno, i carciofi sono il cibo che ho mangiato di più. A Roma il carciofo è “il re della tavola” e, quando è di stagione, è onnipresente nei mercati, in ogni ristorante e tavola di famiglia. Ci sono anche festival che lo celebrano, uno famoso in una città vicino a Roma, Ladispoli, a metà aprile, prima che scompaiano dai mercati perchè non più di stagione. La mia famiglia italiana adora i carciofi, e potete trovare dozzine della varietà romana più grande e tenera stipate nel frigo, durante tutto l’inverno.

Mio padre trova sempre diversi modi per cucinarli, quindi non siamo mai stanchi o annoiati di trovarli sulla nostra tavola. Con Loreto, quest’inverno, abbiamo preparato i Carciofi Ripieni di Americo, con la ricetta del papà di Loreto; i Carciofi alla Romana e uno sformato di carciofi e patate, con la ricetta di mio padre.

A mio padre non importa pulire i carciofi, che invece per molti è un deterrente. Si siede al tavolo, con pazienza e metodicamente li pulisce, poi li massaggia con il limone, finché quello che rimane è un bel fiore che mette a riposare in un’acqua acidulata (per renderli un po’ più teneri e impedire che anneriscano) .

Uno dei contorni più leggeri, nutrienti e gustosi che fa con i carciofi, sono questi carciofi bolliti al limone. Molto semplice da realizzare, abbastanza veloci e buonissimi, li accompagniamo a pesce, carne o un tagliere di formaggi e salumi. A Pasqua, mentre la mia famiglia prepara l’agnello arrosto in forno, questo è uno dei due/tre contorni che solitamente ci sono sulla tavola, e io banchetto con questi carciofi e altre verdure, visto che non mangio l’agnello.

Se vi piacciono i carciofini in olio, questi Carciofi Bolliti al Limone sono la versione casalinga e più sana. Morbidi ma non troppo, intensamente agrumati, così freschi e leggeri, io potrei farne un pranzo, con del pane rustico al mio fianco.

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Steamed Lemon Artichokes

Carciofi Bolliti al Limone

  • Author: Nicoletta
  • Prep Time: 10 minuti
  • Cook Time: 20 minuti
  • Total Time: 30 minuti
  • Yield: 4-6 persone
  • Category: Contorno
  • Method: Bollitura
  • Cuisine: Italiana

Description

Un contorno leggero, gustoso e facile da realizzare, ottimo da accompagnare a carne, pesce, o anche un tagliere di formaggi e salumi.


Ingredients

  • 4 carciofi, puliti, e tagliati in quattro parti (potete anche usare la parte tenera del gambo)
  • 1-2 limoni
  • sale e pepe
  • olio e.v.o.
  • prezzemolo

Instructions

  1. Pulire i carciofi dalle foglie esterne, e tagliare le parti superiori. Tagliarli a metà, poi a quarti, togliere la barba all’interno e lasciarli a bagnomaria con spicchi di limone. Prima di bollire, sciacquare.
  2. Aggiungere l’acqua in una pentola, spremere le fette di limone e metterle dentro l’acqua, aggiungere un po’ di sale  e i carciofi.
  3. Cuocere a fuoco medio, coperti, per circa 10 minuti, o fino a quando non iniziano a bollire.
  4. Togliere il coperchio e continuare a bollire per circa 10 minuti  (più o meno a seconda della grandezza dei carciofi), o finché teneri ma non troppo morbidi.
  5. Scolare delicatamente i carciofi, e disporli su un piatto da portata.
  6. Preparare una citronette con olio e.v.o., limone, sale e pepe nero macinato fresco (2 parti di limone per 1 di olio).
  7. Versatela sui carciofi e aggiungete una generosa manciata di prezzemolo tritato.
  8. Servito con il vostro secondo preferito.

Notes

Sono un ottimo contorno accanto a carne, pesce, o un tagliere di formaggi/salumi.

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10 Comments

  • Reply thesweetworldsite March 21, 2018 at 11:31 am

    Sounds really amazing! Your pictures always look so nice and tasty! Thanks for sharing 🙂 I made a cherry crumble with meringue topping and it was amazing. You can check it out here 🙂
    https://thesweetworldsite.wordpress.com/2018/03/16/cherry-crumble/

    • Nicoletta
      Reply Nicoletta March 21, 2018 at 12:48 pm

      Thank you, you’re always so kind.

  • Reply Nicole March 21, 2018 at 2:35 pm

    Oh my! Does this ever look inviting!! I went through a serious artichoke phase years ago and I’m thinking I have to revisit that and treat my taste buds to this deliciousness! Pinning and bookmarking this one. Will be trying it for sure!

    • sugarlovespices
      Reply sugarlovespices March 21, 2018 at 2:49 pm

      Ah ah, I am in artichoke mode since I arrived in Rome. I had them so many times and in so many ways, including tonight, always made by my dad, in a frittata. These steamed lemon artichokes are so simple yet so satisfying! Thank you!!

  • Reply Marisa's Italian Kitchen March 22, 2018 at 6:56 am

    Yes they are somewhat tedious to clean but in my opinion so so worth it! I love the simplicity of this dish and looking forward to trying it out this way. Beautiful side dish Nicoletta!

    • Nicoletta
      Reply Nicoletta March 22, 2018 at 8:10 am

      Thank you, Marisa!! My dad likes to clean them, so I always let him do that 😉 . Yes, a lovely side to so many dishes.

  • Reply Milena Perrine March 22, 2018 at 9:59 am

    How beautiful they look! I love artichokes and always order them out, at home we tend to simply boil them and finish of on the grill then peel as we eat and dip in something, slowly progressing to the center. I have never actually cleaned an artichoke in this manner. So grateful for your dad’s demonstration. I love the results:) Pinning to try this recipe!

    • Nicoletta
      Reply Nicoletta March 22, 2018 at 11:01 pm

      Thank you, Milena! I’ve sure had my fair share of artichokes since I’m here. Last night I was at a friend’s house for supper and artichokes were on the menu as well 🙂 . Thank you so much! We’ve been having fun in the kitchen me and my dad 🙂 .

  • Reply chef mimi March 31, 2018 at 8:29 am

    These artichokes are so beautiful. They’re so expensive where I live, but now I’m willing to splurge to make them like this. Thanks for the great tutorial.

    • Nicoletta
      Reply Nicoletta April 1, 2018 at 11:37 am

      Thank you so much! I know, they can be expensive also here sometimes. But I just love artichokes (and my family as well) 🙂

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