Dairy-Free Steamed Artichoke with Lemon Butter
Elevate your appetizer game with this Dairy-Free Steamed Artichoke with Lemon Butter recipe, a wholesome and flavorful vegan twist on a classic favorite. Perfectly steamed globe artichokes are infused with subtle hints of lemon and salt, creating a tender and delicious base for dipping. The dairy-free lemon butter sauce, made with vegan butter, olive oil, garlic, and fresh lemon juice, offers a rich and tangy complement to the artichoke leaves and heart. This recipe is a fantastic option for plant-based diets, those avoiding dairy, or anyone looking to enjoy a simple yet elegant dish. With a prep time of just 15 minutes and easy steaming instructions, you'll have an irresistible starter or side dish ready to impress. Serve garnished with fresh parsley for a burst of herbal goodness and let the artichokes shine as a centerpiece at your table. Keywords: dairy-free artichoke recipe, vegan lemon butter sauce, steamed artichoke, plant-based appetizer, healthy vegetable dipping sauce.
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Recipe Information
Ingredients
- 2 whole Globe artichokes
- 4 cups Water
- 1 whole Lemon (sliced for steaming)
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 4 tablespoons Unsalted vegan butter
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic (minced)
- 1 tablespoon Fresh parsley (chopped, optional for garnish)
Instructions
Trim the artichokes by cutting off the top inch of the leaves and the stem (if desired, leave about 1 inch of the stem attached). Use kitchen scissors to snip the sharp tips off the leaves.
Rinse the artichokes thoroughly under cold water to remove any dirt within the leaves.
In a large pot or a steamer basket, add 4 cups of water, the sliced lemon, and 1 teaspoon of salt. If using a steamer basket, ensure the water level doesn’t reach the basket.
Place the artichokes in the pot, top-down if possible, then cover with a lid. Bring the water to a boil, lower the heat to simmer, and steam the artichokes for 25-30 minutes or until the leaves easily pull away and the base is tender when pierced with a knife.
While the artichokes are steaming, prepare the dairy-free lemon butter sauce. In a small saucepan over low heat, melt the vegan butter and olive oil together.
Add minced garlic to the melted butter and sauté for 1-2 minutes until fragrant (be careful not to burn the garlic).
Stir in the fresh lemon juice and whisk the mixture until combined. Remove from heat.
Once the artichokes are done, transfer them to a serving plate and allow them to cool slightly.
Serve the artichokes with the lemon butter dipping sauce on the side. Optionally, garnish the sauce with chopped parsley for added color and flavor.
To eat, pull off the artichoke leaves one by one, dip the base of each leaf in the sauce, and scrape the tender flesh with your teeth. Once you reach the heart, remove the inedible fuzzy choke with a spoon and enjoy the heart dipped in the sauce.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 4.5 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
