Dress up your fresh artichokes with our Steamed Artichokes recipe. This Steamed Artichokes recipe comes to life thanks to a vinaigrette dressing and feta.
What You Need
Original recipe yields 8 servings
4 fresh artichoke s (2 lb.), trimmed
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Cook artichokes in steam basket over boiling water in covered Dutch oven or small stockpot 15 to 20 min. or until tender; drain, upside down, on paper towels.
Meanwhile, combine remaining ingredients.
Cut artichokes lengthwise in half; use tip of teaspoon to remove choke from each half. Discard chokes.
Serve artichokes with sour cream mixture.
How to Trim the Artichokes
Use large sharp knife to trim 1 inch off bottom and 1/4 inch off top of each artichoke. Use kitchen shears to cut thorns from tips of leaves; discard tips.
Fresh artichokes are available year-round with the peak season being from March through May.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.