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Artichoke With Garlic Butter

Lauren Habhegger
Sure they look tough and thorny, but don’t let looks deceive you. Once cooked, the artichoke becomes a tender powerhouse of flavor and nutrition.  This antioxidant-packed recipe will soon become a favorite!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Appetizer, Side Dish
Servings 1 person


  • 1 Large Artichoke
  • 1-2 tbsp Butter
  • 1/4 tsp Garlic Salt


  • Using a sharp knife and cutting board, cut off the top quarter of the artichoke in order to eliminate the majority of thorns. If you’d like, you can use scissors to cut the remaining thorns left on the larger, bottom leaves.
  • Rinse the artichoke thoroughly and place in a pot filled with 2 inches of boiling water. You could also use a steamer basket if you have one. Cover the artichoke and set a timer for 10 minutes as the artichoke cooks over medium heat. 
    IMPORTANT: Check the water level every 10 minutes to make sure it doesn’t evaporate. If you need to add more water, do so and keep setting the time for 10 minutes to check-in.
  • After about 45 minutes, you can begin checking to see if your artichoke is done. With an oven mitt, try to pull off one of the bottom leaves.  If it doesn’t give easily, add another 10 minutes. If it does, scrape the meat of the leaves with your teeth to determine how easily the flesh is coming off. You want the meat to easily scrape off with your teeth.
  • Once your artichoke is ready to eat, melt your butter. Pour butter in a shallow dish and sprinkle the garlic salt into the butter.


More About the Ingredients:

Artichoke: Great source of antioxidants!
Butter: I recommend Kerrygold Butter because it is made from grass-fed cows.