{"id":2501,"date":"2026-03-14T06:42:00","date_gmt":"2026-03-14T06:42:00","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2501"},"modified":"2026-03-14T06:42:00","modified_gmt":"2026-03-14T06:42:00","slug":"by-anne","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2501","title":{"rendered":"By: Anne"},"content":{"rendered":"

In reply to Jenn<\/a>.<\/p>\n

Hi neighbor! I\u2019m reading this recipe from Moss Landing and have been considering going to Pezzini Farms to grab some fresh artichokes!<\/p>\n

version ai :<\/p>\n

\n

Steamed Artichokes<\/h1>\n
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I feel like it might be a little silly to share with you a recipe for steamed artichokes. Artichokes are not hard to steam<\/a>, or grill<\/a>, or braise<\/a> (although this method requires turning them, which means they\u2019re more fuss than I usually undertake) and a quick search on the internet will get you thousands of tutorials.<\/p>\n

And yet, as a person who buys artichokes often in the spring and makes them this way almost every time, I realized I\u2019ve never done a deep dive into it on the site before. So here we go. This is a love letter to the perfect springtime side. <\/span><\/p>\n

An artichoke (in case you\u2019ve never cooked one) is a big, heavy flower bud. We peel away the tough outer layers, then eat the tender inner petals leaf by leaf, scraping the soft flesh off the base with our teeth. The heart is the best part, but once we\u2019re through the petals, we have to deal with the fuzzy choke \u2014 an inedible layer of threads that sits on top of the heart. Using a spoon or knife, we scrape away the choke, exposing the glorious heart below.<\/p>\n

It sounds like a lot for a vegetable that we do this much work for, but I\u2019ve always adored them. It\u2019s part of the pleasure, working your way through one. We eat them dipped in butter, mayo, vinaigrette, or just salt. (My preferred method is below.)<\/p>\n

Because they\u2019re a lot of work, it\u2019s worth picking a good one. You\u2019re looking for a dark green, heavy, tight artichoke. The leaves should be tightly furled, not splayed out. If it\u2019s been misted, it will even \u201csqueak\u201d when you rub the leaves together. Avoid any that look dry, bruised, or open. They\u2019re usually less tender.<\/p>\n

To prepare them, you\u2019ll start with a chef\u2019s knife and a pair of kitchen shears. A serrated knife can work too. A paring knife, while helpful for getting into tight spots later, isn\u2019t sturdy enough for the first round of trimming. You\u2019ll want gloves if you don\u2019t want your hands to be stained black from the oxidation; some people also rub lemons on their hands. I rarely do either. If my hands are stained, it washes off in a day or two and reminds me that I ate artichokes.<\/p>\n

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First, slice off the stem of the artichoke so it can sit flat. Then, cut off the top 1\/2 to 1 inch of the artichoke. With your kitchen shears, snip off the sharp tips of all of the leaves. This will make them easier to handle, and no one needs to get stabbed. You can also peel the tough outer layers off the artichoke, but some people find that\u2019s where the best flavor is. I rarely do it.<\/p>\n

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Rinse them really well under cool water, separating the leaves as you do to get any dirt or bugs out. Some people rub their artichokes with lemon. I don\u2019t usually, but it won\u2019t hurt.<\/p>\n

Place them in a steamer basket in a large pot with at least an inch or two of water. Bring the water to a boil, then reduce the heat to a simmer. Cover and steam for 30 to 45 minutes, or until an outer leaf pulls away easily. They\u2019re generally done around 40 minutes for me.<\/p>\n

To serve, I like them warm with a little salt (flaky, always), butter, and a bright, lemony dip. Sometimes, I\u2019ll also make an herbed mayonnaise, but this is a quick one.<\/p>\n

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\n

Steamed Artichokes<\/h3>\n
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Yields:<\/b> 2-4 servings<\/p>\n

Prep time:<\/b> 10 minutes<\/p>\n

Cook time:<\/b> 30-45 minutes<\/p>\n<\/div>\n<\/div>\n

Ingredients<\/h4>\n
    \n
  • 2 to 4 globe artichokes<\/li>\n
  • 1 tablespoon lemon juice (optional)<\/li>\n
  • For serving: melted butter, flaky sea salt, or a bright, lemony dip (recipe follows)<\/li>\n<\/ul>\n

    For a bright, lemony dip:<\/b><\/p>\n

      \n
    • 1\/4 cup mayonnaise<\/li>\n
    • 1 to 2 tablespoons fresh lemon juice, to taste<\/li>\n
    • 1 to 2 teaspoons olive oil, to taste<\/li>\n
    • Flaky sea salt to taste<\/li>\n
    • Pinch of red pepper flakes (optional)<\/li>\n<\/ul>\n

      Directions<\/h4>\n

      Trim the artichokes: Slice off the stem of the artichoke so it can sit flat. Then, with a chef\u2019s knife, cut off the top 1\/2 to 1 inch of the artichoke. With kitchen shears, snip off the sharp tips of all of the leaves. Rinse the artichokes really well under cool water, separating the leaves as you do to get any dirt or bugs out. If desired, you can rub any exposed areas (the cut top, base, or leaves you peeled off) with lemon to prevent oxidation.<\/p>\n

      Steam the artichokes: Place the artichokes in a steamer basket in a large pot with at least an inch or two of water. Bring the water to a boil, then reduce the heat to a simmer. Cover and steam for 30 to 45 minutes, or until an outer leaf pulls away easily. When finished, a paring knife should be able to slide easily into the base without resistance.<\/p>\n

      Make the dip: While the artichokes are steaming, whisk together the mayonnaise, lemon juice, olive oil, and salt in a small bowl. Taste and adjust seasonings as needed. Add a pinch of red pepper flakes, if using.<\/p>\n

      Serve: Serve the warm artichokes with the dip, melted butter, and flaky sea salt. To eat: pull a leaf from the artichoke, dip it in your condiment of choice, and then scrape the soft flesh from the bottom of the leaf with your teeth. When you get to the small, tender inner leaves, you\u2019ll see the fuzzy choke. Scrape it away with a spoon or knife, then eat the tender artichoke heart. Discard the choke.<\/p>\n

      Do ahead: <\/b>Artichokes can be steamed a day or two in advance. Store them in an airtight container in the fridge. Reheat briefly in the microwave or serve at room temperature. The dip can be made up to 5 days in advance and kept chilled.<\/p>\n<\/div>\n

      \"\"<\/figure>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      In reply to Jenn. Hi neighbor! I\u2019m reading this recipe from Moss Landing and have been considering going to Pezzini Farms to grab some fresh artichokes! version ai : Steamed Artichokes I feel like it might be a little silly to share with you a recipe for steamed artichokes. Artichokes are not hard to steam, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":0,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-2501","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-uncategorized"},"yoast_head":"\nBy: Anne - cupcake recipe<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"By: Anne\" \/>\n<meta property=\"og:description\" content=\"In reply to Jenn. Hi neighbor! I\u2019m reading this recipe from Moss Landing and have been considering going to Pezzini Farms to grab some fresh artichokes! version ai : Steamed Artichokes I feel like it might be a little silly to share with you a recipe for steamed artichokes. Artichokes are not hard to steam, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cupcakerecipe.net\/?p=2501\" \/>\n<meta property=\"og:site_name\" content=\"cupcake recipe\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-14T06:42:00+00:00\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2501#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2501\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/#\/schema\/person\/eeb0f97aec73d7100df65b40b182044d\"},\"headline\":\"By: Anne\",\"datePublished\":\"2026-03-14T06:42:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2501\"},\"wordCount\":1005,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2501#primaryimage\"},\"thumbnailUrl\":\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/04\/steamed-artichokes-8-scaled.jpg\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.cupcakerecipe.net\/?p=2501#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2501\",\"url\":\"https:\/\/www.cupcakerecipe.net\/?p=2501\",\"name\":\"By: Anne - cupcake recipe\",\"isPartOf\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2501#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2501#primaryimage\"},\"thumbnailUrl\":\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/04\/steamed-artichokes-8-scaled.jpg\",\"datePublished\":\"2026-03-14T06:42:00+00:00\",\"author\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/#\/schema\/person\/eeb0f97aec73d7100df65b40b182044d\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2501#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.cupcakerecipe.net\/?p=2501\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2501#primaryimage\",\"url\":\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/04\/steamed-artichokes-8-scaled.jpg\",\"contentUrl\":\"https:\/\/smittenkitchen.com\/wp-content\/uploads\/2024\/04\/steamed-artichokes-8-scaled.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/?p=2501#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.cupcakerecipe.net\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"By: Anne\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/#website\",\"url\":\"https:\/\/www.cupcakerecipe.net\/\",\"name\":\"cupcake recipe\",\"description\":\"Baking and dessert recipes for cupcakes, cakes, muffins, pies, and everything in between - from perfected classics to new and adventurous indulgences.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.cupcakerecipe.net\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/#\/schema\/person\/eeb0f97aec73d7100df65b40b182044d\",\"name\":\"admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.cupcakerecipe.net\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/fa5a40e10f358e78b5b5a39b5fecc35f4c68f82c33a6fe8a71482b6be3838c69?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/fa5a40e10f358e78b5b5a39b5fecc35f4c68f82c33a6fe8a71482b6be3838c69?s=96&d=mm&r=g\",\"caption\":\"admin\"},\"sameAs\":[\"https:\/\/cupcakerecipe.net\"],\"url\":\"https:\/\/www.cupcakerecipe.net\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"By: Anne - cupcake recipe","robots":{"index":"noindex","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"og_locale":"en_US","og_type":"article","og_title":"By: Anne","og_description":"In reply to Jenn. 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