INGREDIENTS

• 4 equally sized artichokes
• 1 sprig rosemary
• 2 sprigs thyme
• 2 sprigs oregano
• 2 garlic cloves
• 1 untreated lemon
• 3 tbsp olive oil
• Salt, pepper

HOW TO MAKE IT

1. Wash the artichokes, allow to drain and remove the tough lower and upper leaves. Use sharp scissors to cut off the top quarter of each artichoke leaf. Loosen the leaves, cut off the stem so that the artichokes can stand, and make cross-shaped cuts in the bottom.
2. Wash the sprigs of herbs, shake them dry, pluck the needles or leaves and chop them. Peel and finely chop the garlic. Wash the lemon with hot water, dry it and grate some zest, e.g. with the ZWILLING Pro Zester. Cut the lemon in half, slice one half and squeeze the other half. Mix the herbs, garlic and lemon juice with the olive oil. Season the marinade generously with salt and pepper.
3. Place the insulating ring on the STAUB Precision Induction Multi Cooker. Place the 5.5 qt STAUB Cocotte in it. Pour about 1 liter of water into the cocotte and add the lemon slices. Put the lid on, activate the “Steaming” program, set the cooking time to 30 minutes and preheat.
4. In the meantime, brush the artichokes with the marinade and place them in the STAUB Stainless Steel Steamer Insert. When the preheating time is up, place the insert in the cocotte, put the lid on and steam the artichokes for about 30 minutes until the leaves are soft and come off easily.
5. At the end of the cooking time, remove the artichokes and serve.
6. Serve with melted salted butter, refined with a dash of lemon juice, salt and pepper.

Tip

Depending on the size of the artichokes, the cooking time can be extended by another 10-15 minutes.

Info

With the practical STAUB Stainless Steel Steamer Insert in combination with the STAUB Precision Induction Multi Cooker, gently cooked vegetables are ready at the push of a button.