These leafy, mild-flavoured veggies could not be easier to make but the result is an impressive, delicious starter or side dish. For the dipping sauce, we used Meru Miso's Freeze dried chickpea miso powder. You can also use any miso paste you have available.
40 min Cooking Time
3 medium artichokes
1 packet miso powder
To prepare artichokes, break off tough outer leaves at the top of the stem. Using a serrated knife, cut off top 1/4 of artichoke. Snip remaining tips of leaves off using kitchen scissors. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil.
Place artichokes in the steamer, stem-side up. Cover pot, and steam until heart is tender when pierced with a knife, and leaves can be easily pulled of, 30 to 40 minutes;
To make the dipping sauce, melt butter in a microwave safe bowl. Mix in the miso. Serve artichokes warm.