Steamed Artichokes might seem a bit mysterious, but they're actually pretty awesome once you get the hang of them! Steaming this artichoke recipe is my favorite way of preparation and is easy peasy!
While the preparation and method of eating a steamed artichoke may seem tedious to some, it truly is worth it to get to the center of the artichoke to the meaty artichoke heart!
The first time I remember eating artichokes was in college when a roommate of mine made them for dinner. I remember pulling that first leaf through my teeth and the delicious flavors that came through with the lemon garlic aioli. It was pure heaven!
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❤️ Why you'll love it
Fresh Flavor: Artichokes are packed with nutrients and antioxidants. Steaming retains their nutrients, making it a healthy and wholesome option for a satisfying meal or appetizer.
Versatile: They’re a blank canvas for flavors. Whether you prefer a simple dip or a more complex seasoning, artichokes adapt beautifully to various tastes.
Engaging Eating Experience: Steamed artichokes encourage a communal dining experience. Peeling off leaves and scraping the edible flesh with your teeth creates an interactive and fun mealtime.
🥘 Ingredients
Whole Artichokes: choose large artichokes that have heft when picking it up. Fresh artichokes will also have squeaky leaves.
Garlic cloves: to be used when steaming and in the lemon garlic aioli.
Lemon: wedges and juice will be used in steaming the artichoke as well as serving.
Mayonnaise: to make the lemon garlic aioli.
🔪 How To Make Steamed Artichokes
How to prepare the artichoke
- Remove the tough outer leaves around the stem of the artichoke. Using kitchen scissors, trim the tips of all the artichoke leaves and cut about ¾″ off the top of the artichoke.
- Cut artichoke stems close to the base of the artichoke leaving a flat bottom to stabilize it while steaming.
- Spread the leaves apart some and rinsing well with cold water.
How to steam artichokes
- Fill a large pot with about 2 inches of water.
- Place the steamer basket inside the pot, ensuring it sits above the water level.
- Place prepared artichokes in a saucepan along with crushed garlic and a slice of lemon. Bring water in pot to a boil and steam 25-30 minutes, or until leaves are tender and pull away easily.
Make the dipping sauce and eat the steamed artichokes
- Mix together mayonnaise, minced garlic, and lemon juice.
- Pull leaves from artichoke, dip in butter, and drag leaf through your teeth scraping the pulp from the leaf with the aioli.
🌳 How to Eat Steamed Artichokes
- Pull Off the Leaves: Start by plucking off the outer leaves one at a time. Hold the tip of the leaf and pull it downwards toward the base. Dip the base of the leaf in a sauce if desired.
- Scrape Off the Edible Flesh: Place the base of the leaf between your teeth and scrape off the soft, edible portion at the bottom. This is typically the thicker part of the leaf closest to the base.
- Continue Until You Reach the Heart: As you work your way inward, the leaves will become softer and more tender. Keep removing and eating the leaves until you reach the fuzzy part, called the choke.
- Remove the Choke: Use a spoon or a knife to scrape away the fuzzy choke, revealing the prized artichoke heart underneath.
- Enjoy the Heart: The heart is the most prized part of the artichoke! It's tender and flavorful. You can cut it into pieces and enjoy it as is or use it in various recipes.
🥄 Equipment
Large Pot with Steamer Basket: for steaming the artichokes.
Sharp Knife or Kitchen Shears: for trimming the artichoke leaves.
Cutting Board: to prep the artichokes.
🥫Storage
Refrigerate: store any leftovers in the refrigerator up to 3 days.
Reheat: to reheat cooked artichoke, place artichoke wrapped in foil in the oven at 350 degrees for 5-10 minutes.
📖 Cooking Variations
Grilled Artichokes: After steaming, finish on a hot grill for a smoky flavor.
Microwave steaming: Place prepared artichokes in a microwave steamer with a bit of water. Microwave on high for 10-12 minutes or until artichokes are tender.
Oven steaming: Preheat the oven to 425°F. Wrap prepared artichokes individually in aluminum foil with a drizzle of olive oil and seasoning. Place on a baking sheet and bake for 45-60 minutes until tender.
💭 Tips
Flavor Infusion: Place slices of lemon, garlic, or herbs in between the leaves before steaming for added flavor.
Check for Doneness: Test the readiness by inserting a fork into the base or by easily pulling off an outer leaf.
Dipping Sauces: Prepare a variety of dipping sauces like melted butter, garlic butter, lemon aioli, or a simple vinaigrette to complement the artichoke.
🙋 FAQ's
Can you eat the entire artichoke?
While you can't eat the prickly leaves or the fuzzy center of the artichoke, the heart, stem, and the tender inner parts of the leaves are edible.
How long does it take to cook artichokes?
Cooking time varies based on the method and size of the artichoke. Typically, for a medium sized globe artichoke, it will take about 25-45 minutes when steamed or boiled, and longer if baked or grilled.
Are there different types of artichokes?
Yes, there are several varieties, but the two most common types are the Globe artichoke and the Baby artichoke. Globe artichokes are larger and have a more prominent heart, while Baby artichokes are smaller and tender throughout.
📚 Related Recipes
Artichoke fans will love this low carb recipe for Spinach Artichoke Dip.
These Greek Sliders with Feta Aioli are packed with flavor.
The microwave makes these Cheese and Herb Stuffed Artichokes so easy to make!
Artichoke Bruschetta is a family favorite and always a great addition to your appetizer table.
🍽 Serving with..
Serve artichokes with a squeeze of lemon along with your favorite dipping sauces along with a side of crusty bread or fresh green salad.
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📖 Recipe
Steamed Artichokes
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Ingredients
- 2 globe artichokes
- 2 cloves garlic , crushed
- 1 slice lemon
- 1 tablespoon butter
- 1 teaspoon lemon juice , fresh
- 1 clove garlic , minced
Instructions
How to prepare the artichoke
- Remove the tough outer leaves around the stem of the artichoke. Using kitchen scissors, trim the tips of all the artichoke leaves and cut about ¾″ off the top of the artichoke.
- Cut artichoke stems close to the base of the artichoke leaving a flat bottom to stabilize it while steaming.
- Spread the leaves apart some and rinsing well with cold water.
How to steam artichokes
- Fill a large pot with about 2 inches of water.
- Place the steamer basket inside the pot, ensuring it sits above the water level.
- Place prepared artichokes in a saucepan along with crushed garlic and a slice of lemon. Bring water in pot to a boil and steam 25-30 minutes, or until leaves are tender and pull away easily.
Make the dipping sauce
- In a small bowl, mix together mayonnaise, minced garlic, and lemon juice.
- Pull leaves from artichoke, dip in butter, and drag leaf through your teeth scraping the pulp from the leaf with the aioli.
Meghan says
I put them above a steamer with a lemon sliced in half & juiced, a handful of bay leaves, some black pepper and SOMEtimes some garlic cloves. I then steam them for about an hour (they really can't be TOO over-cooked) .. We're making more tomorrow. I love them so much!!! I love your blog and don't visit nearly enough.
Shu Han says
I never dared to try artichoke because they just seem so tricky to prepare! maybe I will now with your tips (:
Nutmeg Nanny says
I have never had artichokes like this...I will have to give it a try!
teresa says
you made it look so pretty! and i love the sauce.
Linda says
You remind me that artichokes are in season. I need to go buy some!!
honeyb says
Oooh-yum! I've only had artichokes like that one time, but loved it!