I didn’t eat an artichoke until I was twenty-seven years old. Why this is, I have no idea; it’s not like they’re an esoteric ingredient, nor did I have pickier-than-usual tastes. I think it’s just one of those foods that my mom never cooked and therefore never entered my consciousness. When I finally tried one (with friends, for the record), my mind was blown. It was just so different from any other vegetable, with its peculiar, layered leaf-pulling process and that sweet, earthy, meaty heart at the end. I’ve been making them ever since.

They’re not hard to cook, but you do have to choose your approach. There are three primary methods:

1. Boiling: This is the simplest method, but it can make them a little soggy and waterlogged. Still, a perfectly fine option if you’re short on time or equipment.
2. Baking/Roasting: Roasting artichokes halves with olive oil and herbs can be incredibly flavorful, with crispy edges and tender hearts. However, it takes longer and typically requires more prep work (trimming and halving).
3. Steaming: My preferred method. Steaming yields the most tender, evenly cooked artichokes without diluting their flavor. Plus, it’s hands-off once you get them in the pot. The only caveat is that it takes a little longer than boiling, but it’s worth the wait.

For dipping, I like them with melted butter, lemon-garlic aioli, or even just a simple vinaigrette. Today, I’m sharing my go-to recipe for steamed artichokes with a quick garlic-lemon dipping sauce.

Steamed Artichokes

Yields: 2 large artichokes

Prep time: 10 minutes

Cook time: 30-45 minutes

2 large artichokes
1 lemon, halved
1-2 cloves garlic, peeled and smashed (optional)
Salt and pepper

For the Dipping Sauce:
½ cup mayonnaise
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Pinch of salt and freshly ground black pepper

Instructions

1. Prepare the artichokes: Rinse artichokes under cold water. Pull off any small, tough lower leaves. Using a sharp serrated knife, cut off the top inch of the artichoke. With kitchen shears, snip the pointy tips off the remaining outer leaves. Rub all cut surfaces with a lemon half to prevent browning. If desired, you can trim the stem flush with the base, but I prefer to leave about an inch to act as a handle.
2. Steam the artichokes: Place a steamer basket in a large pot with about 1 inch of water. The water should not touch the bottom of the basket. Add the lemon halves and smashed garlic (if using) to the water for extra flavor. Place the prepared artichokes in the steamer basket. Bring the water to a boil, then reduce heat to a simmer, cover, and steam for 30 to 45 minutes, or until a leaf can be easily pulled off and the base is fork-tender.
3. Make the dipping sauce: While the artichokes are steaming, whisk together all dipping sauce ingredients in a small bowl. Taste and adjust seasoning as needed.
4. Serve: Carefully remove the artichokes from the steamer. Let cool slightly. Serve warm with the dipping sauce. To eat, pull off a leaf, dip the fleshy end into the sauce, and scrape off the tender part with your teeth. Discard the fibrous remaining part of the leaf. When you reach the fuzzy center (the choke), scoop it out with a spoon and discard. The heart of the artichoke is now exposed and ready to eat.

Do ahead: Artichokes can be steamed a day ahead and refrigerated. Reheat gently in a steamer or microwave, or serve at room temperature. The dipping sauce can also be made a day or two in advance.

Substitutions: For a dairy-free dipping sauce, use a vegan mayonnaise. For a simpler dipping option, serve with melted butter and lemon wedges.

Storage: Leftover cooked artichokes can be stored in an airtight container in the refrigerator for up to 3 days. The dipping sauce also keeps well in the fridge for 3-4 days.