1/4 cup sun dried tomatoes (salt free and oil free), chopped
2-4 tbsp fresh basil, chopped
1 lemon
1 bay leaf
Fresh cracked rainbow peppercorns
Garlic Powder
Water for steaming
Seasoning to taste: parsley, oregano, onion powder + herbs de provence
Instructions
Prep the artichoke in order to steam them whole. Trim the stem, top, and tips of the artichoke leaves.
Spread open the artichoke for stuffing.
Drizzle each artichoke with lemon juice.
Stuff in your sun dried tomatoes and basil. Make sure you stuff them in well, especially the basil, as they tend to fall out easily.
Generously crack pepper and sprinkle garlic powder over each. Add al of your additional seasonings as you please. You may add salt if you want as well, but I did not.
Add lemon slices into a pot that is taller then your artichokes, and add in your bay leaf as well. Lay in your artichokes, and using them as a guide, add water into your pot until they cover just about the heart of the artichoke.
Bring to a medium low heat, and steam for 30 minutes.
