Dear Deb, You may not want “one more appliance”, but for the artichoke, the Instant Pot, is too good to be true. You have to play with the timing a little depending on the size, but the artichoke steams in 6 MIN!! Or 8 MIN at the most. It’s insane. I do live in CA, but please don’t hold that against me. Sometimes, you just need to eat that artichoke RIGHT NOW.
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Steamed Artichokes
I do not take the time to steam artichokes often enough. The last time I made them, I was convinced my son, then 2, was going to try to eat the choke. And he would have! He just looked at me blankly when I explained that was a part we couldn’t eat, but had to scrape the meat from the leaves around it. He’s 7 now, more or less grown, and still looked at me blankly when I explained the same. Artichokes are truly an oddity, aren’t they? And yet, they’re truly one of spring’s greatest pleasures. I crave them at the first sign of warmer weather, even if my family isn’t quite on the same page.
There are many ways to prepare artichokes and I think I’ve tried them all. The truth is, I almost always revert back to simply steaming them. It’s what I grew up with and what feels most like an artichoke, but it’s also the least fuss for the best texture — perfectly tender leaves that pull away without resistance, and a bottom as soft as butter.
My artichoke method used to be more complicated. I’d add garlic, herbs, maybe lemon quarters or white wine to the water. All lovely! But none strictly necessary. These days, I just add a little salt to the water and steam them until done. If they’re on the larger side, they can take up to 45 minutes to steam. Smaller, more tender spring artichokes might only need 25 to 30. You’ll know they’re done when an outer leaf pulls away easily. They can be served hot or at room temperature, but if you do chill them and serve them cold, they’ll want a minute or two out of the fridge to soften up again.
As for dipping sauces, I am a devotee of melted salted butter, and my husband always likes mayonnaise (often with a tiny squeeze of lemon and some salt). Both work. Both are good. The great thing about artichokes is that they have a chemical called cynarin that, after eating them, makes whatever you eat next taste sweet. So really, anything you dip them in is going to be good.
I hope you make them. Happy (almost) spring!
Steamed Artichokes
- 2 medium or large artichokes
- 1 to 2 tablespoons salt, plus more for serving
- Melted butter or mayonnaise for serving
- Prep the artichokes: Use a serrated knife to cut 1/2-inch off the top of each artichoke. Use kitchen shears to snip the prickly tips off the remaining leaves. Peel the stem and trim it if it’s long enough that the artichoke won’t sit flat in a pot.
- Steam the artichokes: Add 1 1/2 inches of water to a large pot with a steamer basket or rack inside. Add 1 to 2 tablespoons salt and bring the water to a boil. Place the artichokes in the steamer basket. Cover the pot and reduce the heat to a simmer.
- Steam for 25 to 45 minutes, depending on the size of your artichokes. You’ll know they’re done when an outer leaf pulls away easily.
- Serve: Serve hot or at room temperature with melted butter or mayonnaise and a little extra salt.
Do ahead: Artichokes can be steamed a day or two in advance. Store them in the fridge. They’re best if they’re allowed to come to room temperature for a bit before eating.
