Baby Artichokes with Lime Butter, Nectarines, and Shallots
Lime butter balances the flavor of sweet, ripe nectarines in this steamed dish, which also features baby artichokes. Use a Chinese bamboo steamer for the best results. This recipe comes from Cathy Erway, author of the Not Eating Out in New York blog.
Source: Not Eating Out in NY
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Credit: Not Eating Out in New York
FROM THE
RECIPE:
It could be boiled but steaming retains more flavor and vitamins in the slender heart that ultimately proves edible. Trim the outermost petals from each artichoke, and place them in a steaming rack above boiling water. Have them a good steam (depending on size, of about ten minutes), and peel more away afterward. As you do so, scrape the insides of the petals closest to the stem with your bottom incisors, eating any flesh that's soft enough to break from its skeletal fibers. Once the petals begin to break at the midsection, indicating it's tender enough to eat practically whole, set aside your discarded petals (for the compost bin) and give the entire floret a trim of its tip.
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