I put mine in my stovetop pressure cooker to steam. I usually don’t cut or peel anything. It is a lot like opening a gift when you get to the heart. My favorite vegetable!
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Steamed Artichokes
You know, there are food items that I grew up not knowing existed, then discovered in my 20s or later, and now wonder how I ever lived without them. Artichokes are not one of those foods. I grew up with them. We had them often. And I suspect that’s because they don’t actually take that long to cook, and the prep is not that fiddly. We always served them with lemon mayonnaise. My mom didn’t even make the mayonnaise, she’d just stir some lemon juice into Hellman’s. It was perfect.
I still love them just as much, and, surprisingly, my kids, after a little initial trepidation when they were little, now also love them. If I make two, they’ll each eat half, meaning I’m left to fight my husband for the remainder. This is not a fun family situation. The easy fix is to just make a couple more because while they’re a fun thing to eat and share, they’re not all that filling.
What I want to talk about today is how to get a good one, and what to do with it once you have it. You want an artichoke that feels heavy for its size, with tightly closed leaves. If the leaves are splayed open, the artichoke is older, possibly drier. Don’t go for one with leaves that look brown, shriveled, or splitting; these are also signs of age.
Once you’ve got it, you can cook it on the stovetop (steamed or boiled), in an instant pot, or even an air fryer (which I have not tried; it promises a crispier, nuttier outer layer for the outermost leaves). I have always steamed them on the stovetop and have yet to find a reason to deviate. The recipe below outlines this method.
Artichokes are so much fun to eat. Each petal is individually scraped for its tiny bit of flesh and then discarded. What’s left, after all that work, is the grand prize: the heart, the softest, most tender, meaty part of the artichoke, and it is a marvel. I like to eat mine with a little more lemon mayonnaise and then scrape up any that remains on the plate with the rest of my dinner.
The only thing left to do is make some, and you can see how you like them. Happy artichoke eating!
Steamed Artichokes
An easy recipe for perfectly steamed artichokes served with lemon mayonnaise. Just what spring ordered!
2 to 4 servings
10 minutes
30 to 45 minutes
Ingredients
- 2 medium or large artichokes
- 1 to 2 tablespoons lemon juice, divided
- 2 tablespoons mayonnaise
- 1/4 teaspoon fine sea salt, or to taste
- Pinch of freshly ground black pepper, or to taste
Instructions
- Prep the artichokes: Slice 1/2-inch off the top of each artichoke. (Optional but recommended: with a pair of kitchen scissors, snip off the thorny tips of the outer leaves.) With a paring knife or sturdy vegetable peeler, peel the very base of the stem to remove any fibrous parts. If the artichokes have very long stems, you can trim them, but I find their tender insides a fun treat. Immediately rub the cut parts of the artichokes with a cut lemon half or a little lemon juice to prevent browning.
- Cook the artichokes: Place a steamer basket in a large pot with a tight-fitting lid. Add 1 to 2 inches of water to the pot, ensuring it doesn’t touch the bottom of the steamer basket. Add the artichokes to the steamer basket, stem-side up (or down, if you prefer; it really doesn’t matter). Bring the water to a boil, then reduce the heat to a simmer, cover, and steam for 30 to 45 minutes, or until the outer leaves pull off easily and the stem can be pierced with a knife with little resistance. The cooking time will vary depending on the size and freshness of your artichokes.
- Make the lemon mayonnaise: While the artichokes are steaming, combine the mayonnaise, 1 tablespoon of lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning as needed, adding more lemon juice for brightness, or salt/pepper to taste.
- Serve: Once cooked, carefully remove the artichokes from the pot. Serve immediately with the lemon mayonnaise for dipping.
Do ahead: Artichokes can be cooked ahead of time, cooled, and refrigerated for up to 3 days. Reheat gently, or serve at room temperature.
Storage: Leftover cooked artichokes can be stored in an airtight container in the refrigerator for up to 3 days. Lemon mayonnaise can be stored separately in the refrigerator for up to 5 days.
