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Summer Miso Soup
40 minutes
Servings: 4 Prep time: 20 minutes
Steamed Artichokes
Steaming artichokes is a really simple and delicious way to eat them. I call them the strip-tease vegetable! Why? Because you have to pull away all the outer leaves to get to its succulent heart, eating the tender leaf bottoms as you go. Artichokes are a member of the thistle family and what we eat is the bud. The hairy choke that covers the heart is the unformed flower.
Pick medium to large artichokes with a soft green color and firm, tight, unblemished leaves. Pass on any with loose, bruised, dry looking outer leaves. They won’t be as good. A tangy mustard vinaigrette is the perfect accompaniment to an artichoke’s green, earthy taste.
Watch the video to learn how to make it.
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Preparation
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1. Trim the stalks off the artichokes so that they can sit upright on a plate. Rinse.
2. Arrange the artichokes in a pan large enough to hold them in a single layer. Pour enough cold water over them to come a third the way up their sides. Sprinkle a little sea salt over them.
3. Turn the heat to high and bring to a boil. Then cover and turn the heat down to low, simmer for 30 minutes until tender, or until the outer leaves easily come away when pulled.
4. Line a platter with paper towel. Using tongs, lift the artichokes from the pan onto the paper. Let cool.
5. Artichokes are best eaten at room temperature. Once cooled, remove from platter, discard the damp paper and dry the platter. Rearrange the artichokes on the platter and serve with Mustard Vinaigrette.
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