Steamed artichokes with lemon butter sauce (Southern Europe)

This recipe has been claimed by French and Italian friends, so I am going to be flexible in its origin.
Globe artichokes are typically grown in warmer Mediterranean climes, but they also grow quite well on our British allotment.
Here’s today’s harvest:


For a light lunch, I followed this recipe. Very easy, just steam for half and hour or so (until the bottom petals pull away easily.
I didn’t bother cutting the top third off, as the recipe suggests.

Eating artichokes is very much a hands-on affair. It’s slow, slightly messy and very sociable!

Bon appetit or buon appetito!


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