Pregnancy Friendly Miso-Sesame Steamed Artichokes
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Learn more →Ingredients
4 servings
For the artichokes
- 4 large artichokes
- 1 lemon, halved
For the dipping sauce
- 3 tbsp white miso paste
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 1 tbsp water
For serving
- 1 tsp sesame seeds, toasted (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Fill a large pot with 2 inches of water and set a steamer basket inside. Bring the water to a boil over high heat.
- 2
Trim the artichokes: slice off the top 1 inch of each artichoke with a sharp knife, then snip the sharp tips from the outer leaves with kitchen scissors. Cut the stem flush with the base so each artichoke sits flat. Rub all cut surfaces immediately with the cut side of the lemon halves to prevent browning, then squeeze any remaining juice into the steaming water.
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