Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Easy Steamed Artichokes with Tarragon Butter 3.7 (10) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 5, 2023 Rate PRINT Share Servings: 3 Artichokes are one of Martha's favorite vegetables, and she's sharing her recipe for a classic artichoke dish: steamed artichokes served with a two-ingredient tarragon butter. You'll learn how to trim an artichoke, as well as how to prevent it from browning. Plus, how to steam the artichoke and an easy but restaurant-worthy way to serve it. Ingredients For steaming artichokes 2 lemons, halved 3 large globe artichokes 1 bunch tarragon 1 tablespoon coarse salt For tarragon butter ¾ cup (1 ½ sticks) unsalted butter 1 tablespoon finely chopped fresh tarragon leaves Juice of 1/2 lemon Coarse salt For serving Lemon wedges Directions Make a bowl of acidulated water: Fill a large bowl with cold water. Squeeze the juice of 2 lemons into bowl along with the lemon halves; set aside. Using a serrated knife, cut off 1/2 inch from the top of an artichoke. Remove any small leaves from the bottom and trim stem so artichoke can stand upright. Use kitchen shears to trim sharp tips of artichoke leaves. Transfer to acidulated water, and repeat with remaining artichokes. Fill a large pot with about 2 inches of water and add tarragon and a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer. Place artichokes stem side up in steamer and season with salt. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, about 40 minutes. (Add more hot water if necessary to maintain level during cooking.) To make the tarragon butter: Melt butter in a small saucepan over low heat, then stir in chopped tarragon and lemon juice, and season with salt. Place an artichoke on each plate, remove the center leaves and with a spoon gently scrape down to the heart. Serve with lemon wedges and warm tarragon butter on the side for dipping. Rob Tannenbaum Rate It PRINT