By: Jessica Tweedy

Steamed artichokes are the first thing I ever remember cooking. My mother would set out a platter of halved artichokes—so much easier to steam and eat—with a little ramekin of melted butter and send us to town, scraping the delicate flesh from each leaf with our teeth until we reached the fuzzy, hairy “choke” that we removed to get to the meaty heart. It’s a messy, finger-licking process, and a perfect weekend afternoon activity to slowly peel apart.

And then I grew up and got a vegetable steamer, and then a pressure cooker, and then an Instant Pot, and then a bigger steamer basket, and I learned a few things over the years that I’d like to share, and also ask your advice (see below) because I know there is so much more to learn.

How to pick them

The heavier, the better. You want them to feel dense and full of moisture. While the outermost leaves might be a little dry and shriveled, the rest should be firm and look healthy, like they just came off the plant. If the leaves are shriveled all the way through, they’re past their prime.

How to prep them

1. Slice in half through the stem. I think halved artichokes cook better, and you’ll know they’re done when the center leaves can be pulled out easily. It’s also much easier to scoop the choke out later, and the artichokes can be served like this.
2. Trim the stem. You want about 1 to 2 inches of stem to remain; this is edible!
3. Snip the thorny tips off all the leaves. Many people use kitchen scissors for this, but I am lazy and just do the first 1/2-inch of the top. I have only gotten poked once or twice, so it doesn’t seem to be a problem.
4. Scoop out the choke. While they can be steamed whole, I think it’s easiest to scoop out the fuzzy choke from the center before steaming. If you prefer to steam them whole, you can scoop it out after it’s cooked, but it’s a little trickier when the leaves are softened. I use a tablespoon measure to get into all the nooks and crannies to scoop it out.
5. Rub the cut surfaces with a lemon half. This prevents the artichokes from oxidizing and turning brown. It’s an optional step but creates a more appetizing end result.

How to steam them

1. In a large pot with a steamer basket: Add 2 inches of water to the bottom of the pot, then place the artichokes (cut side up) in the steamer basket. Bring the water to a boil, then cover the pot and reduce the heat to a simmer. Cook for 25 to 40 minutes, depending on the size of the artichokes, until the outer leaves can be easily pulled off and the center leaves come out easily.
2. In a pressure cooker: Add 1 cup of water to the bottom of the pressure cooker, then place the artichokes (cut side up) in a steamer basket. Cook on high pressure for 10 to 15 minutes, depending on the size of the artichokes. Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
3. In an Instant Pot: Add 1 cup of water to the bottom of the Instant Pot, then place the artichokes (cut side up) in a steamer basket. Cook on high pressure for 10 to 15 minutes, depending on the size of the artichokes. Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.

How to serve them

1. Melted butter: This is my favorite. Add a pinch of salt to it.
2. Melted butter with lemon juice: A squeeze of lemon makes it a little brighter.
3. Melted butter with garlic: You can add a minced clove of garlic to the butter, or a teaspoon of garlic powder.
4. Aioli: Make your own or buy some at the store.
5. Mayo: A simple spread that’s easy to customize.
6. Vinaigrette: If you prefer something lighter, a simple vinaigrette works beautifully.

Other artichoke cooking methods:

1. Roasted: If you haven’t tried them roasted, you’re missing out. They get all caramelized and delicious.
2. Grilled: Once steamed, they can be grilled for a smoky flavor.
3. Fried: Roman Jewish-style artichokes, or carciofi alla giudia, are a revelation.

Tell me:

What are your favorite ways to prepare and eat artichokes? I’m always looking for new ideas!