Can’t wait to try this! An Italian gal once told me, if you add some olive oil, a smashed clove of garlic and a few lemon slices to the water when you steam them, it adds flavor. And it does. Thanks for all the yummy recipes, all described with a splash of humor.
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Do you steam artichokes? Because if you’re doing anything else with them, or not cooking them at all, I’m pretty sure you’re missing out. My husband and I eat them as soon as they’re in season (mid-March through June is peak) and then we eat them all through their autumn season (October through November) too.
But how do you steam an artichoke? This is the most popular way to prepare an artichoke and for good reason: it’s hands-off, ensures they’re tender-all-the-way-through, and makes for the easiest cleanup. It takes 20 to 45 minutes, depending on the size of your artichokes. I’ll walk you through how to know when they’re done, plus how to prep them, and what to dip them in. (Hint: something creamy, buttery, and/or garlicky.)
One more thing: There are some artichokes you can’t steam — like baby ones. Those are typically sauteed, braised, roasted, or fried, and eaten whole. This guide is for Globe artichokes, which are the big ones you find at supermarkets.
This is what you’ll need to make them:
- Artichokes: Find artichokes that feel heavy for their size with tight, closed leaves. If they’re squeaky when you squeeze them, even better. Avoid any with dry, split, or brown leaves.
- Lemon: I keep a lemon half handy to rub on any cut surfaces to prevent browning. If you’re not going to be able to serve them right away, this is key.
- Steamer setup: You’ll need a pot with a tight-fitting lid and a steamer basket. The basket should lift the artichokes out of the water.
- Dipping sauce: See below for some ideas!
How to prep them:
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Rinse: Rinse artichokes under cold running water, pulling leaves open slightly to wash away any potential dirt or insects.
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Trim stem: Slice off the stem so that the artichoke can sit flat. Trim only what you must. If you have a few inches of stem, peel it and know that it’s edible — just like the heart.
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Snip leaves: Using kitchen shears, snip off the sharp tips of each leaf. This isn’t strictly necessary, but it makes them more pleasant to eat.
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Slice top: Using a serrated knife, slice about 1/2 to 3/4-inch off the top of the artichoke. The leaves there are also tougher.
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Rub with lemon: Rub any cut surfaces with a lemon half to prevent browning. This isn’t strictly necessary either, but makes for prettier artichokes.
How to cook them:
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Setup steamer: Add 1 inch of water to the bottom of a large pot with a steamer basket. Artichokes should not be submerged in water. Bring water to a boil.
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Add artichokes: Carefully arrange artichokes in the steamer basket, stem-side down. You can squeeze them in there snugly; just make sure the lid can still close.
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Steam: Cover pot tightly, reduce heat to medium-low, and steam for 20 to 45 minutes, depending on the size of your artichokes. (Small artichokes, around 8 ounces each, will take 20 to 25 minutes. Medium, about 12 ounces each, will take 25 to 35 minutes. Large, 16 ounces each, will take 35 to 45 minutes.)
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Check for doneness: Artichokes are done when you can easily pull off an outer leaf and the bottom of the leaf is tender and yields to your teeth. You can also check the stem: if a knife or fork easily pierces the stem, they’re done. The flesh on the stem should be soft, not crunchy.
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Serve: Carefully remove artichokes and drain upside down (this isn’t strictly necessary, but helps any water stuck in the leaves drain) for a few minutes before serving. Serve warm or at room temperature with desired dipping sauce. You can also refrigerate them for up to 3 days and serve them cold.
What to serve them with:
- Mayonnaise (homemade is extra delicious)
- Melted butter (or even better, clarified butter or ghee)
- Aioli (mayonnaise and garlic, like this)
- Lemon-garlic vinaigrette
- Any creamy, lemony, or herby dressing
Here’s the recipe card with specifics. Enjoy!
Steamed Artichokes
Ingredients
- 2 medium globe artichokes (about 12 ounces each)
- 1 lemon, halved
- Dipping sauce, for serving (mayonnaise, melted butter, aioli, etc.)
Instructions
- Rinse artichokes under cold running water, pulling leaves open slightly to wash away any potential dirt or insects. Slice off the stem so that the artichoke can sit flat. Using kitchen shears, snip off the sharp tips of each leaf. Using a serrated knife, slice about 1/2 to 3/4-inch off the top of the artichoke. Rub any cut surfaces with a lemon half to prevent browning.
- Add 1 inch of water to the bottom of a large pot with a steamer basket. Artichokes should not be submerged in water. Bring water to a boil.
- Carefully arrange artichokes in the steamer basket, stem-side down. You can squeeze them in there snugly; just make sure the lid can still close. Cover pot tightly, reduce heat to medium-low, and steam for 20 to 45 minutes, depending on the size of your artichokes. (Small artichokes, around 8 ounces each, will take 20 to 25 minutes. Medium, about 12 ounces each, will take 25 to 35 minutes. Large, 16 ounces each, will take 35 to 45 minutes.)
- Artichokes are done when you can easily pull off an outer leaf and the bottom of the leaf is tender and yields to your teeth. You can also check the stem: if a knife or fork easily pierces the stem, they’re done. The flesh on the stem should be soft, not crunchy.
- Carefully remove artichokes and drain upside down for a few minutes before serving. Serve warm or at room temperature with desired dipping sauce. You can also refrigerate them for up to 3 days and serve them cold.
