Ever since I made these steamed artichokes with a cumin lime mayo I can't get enough of artichokes. This time around I decided to go a bit healthier and skip a dipping sauce. I wanted the herbs to bring the flavor to these artichokes, and they did. You could really taste the rosemary.
In the end, I preferred the other artichoke dish more. But I did learn 2 new things this time around.
1.) If you boil the artichokes, it cuts the cooking time in half! It took only 15 mins to cook these artichokes.
2.) Remove the choke after the artichoke is cooked. It will be much simpler and cleaner. I removed the choke while I was trimming the artichoke, and it was so hard! And the little hairs just kept going everywhere. Never again. So remember, remove the choke from a cooked artichoke! You've been warned...
Rosemary Parmesan Artichokes
1 artichoke, trimmed and halved
1 tsp Rosemary, chopped
1/2 tsp thyme, chopped
1/4 c Parmesan, shredded
Add water to a large stockpot and bring to a gentle boil. Add the trimmed artichoke and cook for 15 mins. Remove the cooked artichoke and drain cut side down in a colander. In a baking dish, add the drained artichoke. Season it with the Rosemary, thyme, garlic powder, Worcestershire sauce, olive oil, and Parmesan. make sure you get in between the leaves as well. Broil in the oven for about 5-10 mins. (Or grill it, which is what I wanted to do but due to unforeseen weather I had to go to Plan B.)