I always steam-boil in water that comes up the artichoke about halfway: bring to boil, turn down the heat and pop the lid on, steam for 45 minutes or till you can pull off a leaf without struggling. Then dip in whole grain mustard mixed with a little fresh lemon juice or vinegar and a drop of olive oil or mayo. Also I just chop off the top inch or so if it’s spiny, before boiling. Seek out artichokes with a tight head of leaves (leaves not falling open) and the fattest, longest stems, because when you peel the stems after cooking, they are bonus choke meat!!).
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Steamed Artichokes
I hadn’t made artichokes in ages before making these recently and now I’m wondering why, when they’re so simple to cook and so satisfying to eat. Artichokes are one of my favorite foods to eat with people, because they slow everything down. They force you to talk, to pass, to share. You have to remove the stem and fuzzy choke before you get to the meaty heart, and then you’re rewarded. It’s a bit of a project, I’ll grant you, but a delicious one.
When I was a kid, we’d eat them with lemon wedges and melted butter. But nowadays I make the same dipping sauce I’ve used before, a mix of mayonnaise, lemon, and a big dose of finely minced garlic. You can also mix it with olive oil and serve it with the artichoke for dipping, if you want something dairy-free. Either way, it’s a bright, tangy, and garlicky accompaniment.
There are a few ways to cook them but steaming is the most hands-off and yields perfectly tender results. You’ll just need a wide pot or Dutch oven and a steamer basket. You can add lemon, bay leaves, even garlic to the steaming water, if you wish, for a little extra flavor. If you find the recipe below a little too quiet, feel free to add these elements.
And what to do with the leftovers? If I have one or two, I eat them cold, just the same, or chop the hearts into a salad. If I somehow have more, I might chop the hearts to use as a pizza topping, in an egg frittata, or even on a sandwich. No matter how you choose to eat them, they’re a welcome sign of spring, and if you haven’t made them in a while, I hope this encourages you to make some again soon.
Steamed Artichokes with Lemon-Garlic Dipping Sauce
Yields 2 to 4 servings
Prep time: 10 minutes
Cook time: 35 to 45 minutes
Ingredients
- 2 large or 4 small-to-medium artichokes
- 1 to 2 tablespoons lemon juice
- 1/4 cup mayonnaise
- 1 small clove garlic, finely minced or grated
- Pinch of salt
Directions
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Prepare the artichokes: Using a serrated knife, cut the stem of each artichoke so the base is flat. Pluck off the bottom-most small leaves. If desired, you can use kitchen shears to snip off the prickly tips of any remaining leaves; I never bother.
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Steam the artichokes: Fill a wide pot or Dutch oven with 1 inch of water. Bring to a boil, then add a steamer basket and the artichokes. Reduce the heat to medium-low, cover, and steam for 35 to 45 minutes, or until a bottom leaf pulls out easily. If your pot has no lip and the lid does not fit tightly, you can add a piece of foil between the pot and lid to ensure a tight fit. To know if an artichoke is done, pinch it, or give it a gentle squeeze. If it feels tender, it’s done.
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Make the dipping sauce: While the artichokes steam, make the sauce by combining the lemon juice, mayonnaise, minced garlic, and pinch of salt in a small dish. Stir well. Taste and adjust seasonings, adding more lemon, garlic, or salt to taste.
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Serve: Use tongs to remove the artichokes from the steamer basket. Serve hot with the dipping sauce.
