The Recipe:

Stephanie Izard's Steamed Artichokes with Chee Butter

By:  Ari  Bendersky  Abe's Market Contributor  May 20th, 2014

I've heard so many people say they love artichokes but never make them because they think it's really difficult. Not only is it super easy to steam artichokes, but can be your favorite new appetizer for dinner parties. Chicago chef Stephanie Izard sent us this recipe that uses her Chee marinade that offers up a wildly fantastic Asian flavor. 

Stephanie Izard's Steamed Artichoke with Chee Butter

Yield: 4 servings


  • 2 large artichokes, thorns trimmed and top sliced off
  • ¼ cup butter
  • 1 T The Chee
  • 1 T lemon juice
  • ¼ tsp salt


  1. In a wide pot, place artichokes stems side up and fill with an inch of water. Cover with a lid and steam for 30 minutes.
  2. In a small pan melt butter. Add The Chi, lemon juice and salt. Whisk until well combined and serve with steamed artichoke.


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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