question for the culinarily-inclined

[kellinator]

So I want to try steaming an artichoke. I have a microwave steamer which I figure should do nicely; are there any artichoke connoisseurs out there who have tips to share?

No, I don't really think "culinarily" is a word either.

Comments

[cotharyus.livejournal.com]

Steaming is the way to go. I've never used a microwave steamer per se, but I do steam them in the microwave - just put in anything microwave safe with a little water and cover it with plastic wrap. You want to steam it until the leaves pull out easily. I like lemon butter to dip mine in, some people like a lemon mayno concoction, others tend towards garlic butter, but I find most of it overpowering and stick to the lemon butter, or even just plain butter. I'm sure somewhere you can find a steam time/weight figure on the net, I've got it written down somewhere, so I don't remember it right off hand.

[arkhamrefugee.livejournal.com]

Butter is the definite key here, but I would actually recommend a -roasted- garlic butter. Or even better, a buerre blanc sauce if you've the time to make it.

Of course, I am a fancypants cook so someties my suggestions aren't terribly practical, but there you are.