These Steamed Artichokes with Italian Style Tomato Salsa Verde are an awesome start to any meal as well as a satisfying meal all their own! The Tomato Salsa Verde is the perfect match for artichokes. Serve it with some hot crusty sourdough bread.
Did you know that artichokes are actually the buds of a purple flower and they can grow over 3 feet tall? The Spanish settlers brought the artichoke to California and in the early 1920s, California grew its first artichoke fields just south of San Francisco, near Half Moon Bay.
I have always loved artichokes! I happen to live very close to where most of the artichokes are grown in California. They’re something my mom uses to make for me. At the time, I wasn’t very fond of the hearts but I sure can’t get enough of them now. I have always loved artichokes! I prefer my artichoke with melted butter normally but this sauce is a game changer, trust me you won’t miss the butter!
These are excellent with a crisp Sauvignon Blanc, Sancerre (made from Sauvignon Blanc grapes in France) or an unoaked Chardonnay.
Steamed Artichokes with Italian Style Tomato Salsa Verde - CaliZona
Ingredients
- 2 Large Artichokes
Sauce
- 1/2 Cup Tomatoes - about 1 Tomato - minced
- 1/4 Cup Asiago Cheese - finely shredded
- 1/4 Cup Parsley - minced
- 1/2 Cup Basil - minced
- 3 Tablespoons Chives - minced
- 2 Tablespoons Mint - minced
- 1 Tablespoon Capers - roughly chopped
- 2 Garlic - minced
- 1 Shallot - minced
- 1 Tablespoon Lemon Juice - fresh squeezed
- 1/4 Teaspoon Lemon Zest - micro planed
- 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
- 1 1/2 Teaspoons White Wine Vinegar or to taste
- 1/2 Teaspoon Crushed Red Peppers
- 1/2 Teaspoon Sea Salt - or to taste
Instructions
Artichokes
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Cut off the stem and about 1 1/2 inches of the top, then with scissors cut the tips of each leaf.
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Place them in a large pot of boiling water and place a wet towel on top to keep them wet and immersed during cooking.
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Boil for about 35 - 50 minutes, depending on the size. Don't cover or they can become bitter. Test a leaf to see if it's ready, it should pull out easily. You don't want to overcook.
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While artichokes are cooking make the sauce
Sauce
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Mince the tomato into tiny pieces, finely shred the Asiago, coarsely chop herbs and capers, mince the shallots, mince the garlic, with a lemon juicer, juice the lemon, measure and add to a medium-sized bowl.
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Measure and add the olive oil, vinegar, salt and pepper then mix well.
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Let sit a bit to incorporate flavors.
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I often make a double batch of sauce to enjoy later with a nice loaf of bread!
Assembly
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Serve them on a plate and slightly spread the leaves apart and drizzle some sauce on top.
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You can also serve the sauce on the side, it is less messy.
Health Benefits:
Artichokes are a rich source of dietary fiber, which is great for the colon and heart. The bitter compounds contribute to cholesterol reduction in the blood. They contain good amounts of anti-oxidant vitamin C and other antioxidants that protect the body from harmful free radicals. It is also rich in the B-complex group. They are one of the vegetable sources of vitamin K that is good for bone and brain health. Artichokes have a powerful liver protectant called flavonoid silymarin making them a powerful detoxifier.
