{"id":2507,"date":"2026-03-14T12:55:31","date_gmt":"2026-03-14T12:55:31","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2507"},"modified":"2026-03-14T12:55:31","modified_gmt":"2026-03-14T12:55:31","slug":"by-elaine","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2507","title":{"rendered":"By: Elaine"},"content":{"rendered":"

This article made me smile when I read the recipe for the steamed artichokes. This is the exact way I prepare them and cook them. Except in the summer I grill them instead of in a pan. You always have such unique recipes and I was shocked I was already doing something you weren\u2019t. This is such a great and tasty vegetable. I got my recipe on Pinterest quite a few years ago. One thing they suggested was balsamic glaze. That\u2019s really good on these.<\/p>\n

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Steamed Artichokes<\/h1>\n

Published: April 25, 2024<\/em><\/p>\n

I feel like you can learn a lot about a person from their relationship with artichokes. They are one of the most tedious things you can eat, the reward often meager, but for people who like them, there is just no getting enough. They\u2019re kind of a metaphor, aren\u2019t they? For anything in life that requires a lot of hard work for a very small pleasure. Except, that I think the pleasure of artichokes isn\u2019t actually all that small, it\u2019s just that you have to work for it. You have to be patient, you have to be precise, you have to scrape things with your teeth. What a weird thing to make a part of your life.<\/p>\n

\"Steamed<\/figure>\n

Because they are and have always been my very favorite vegetable. It began at a very young age. My parents like to tell a story about me, at two, refusing to eat any more of my toddler meal and instead asking for the artichoke they were eating. I devoured it. I\u2019ve always been drawn to them. When my mom and I would go to the farmer\u2019s market, if the vendor wasn\u2019t looking, I\u2019d peel and eat a few outer leaves right there. A little raw, yes, a little fibrous, but still, to this day, my favorite part: the bottom, innermost leaves. They\u2019re the tenderest and have the least amount of scrape-able meat, so you have to be precise. But when you get it, it\u2019s all sweet and grassy. Perfection.<\/p>\n

A few weeks ago, I made some artichokes and shared a small video of me cleaning them<\/a> on instagram and the amount of emails and questions about steaming them was unexpected but lovely. People who had never cooked them before, people who had only ever bought them pre-cooked (!!) and people who\u2019ve had them a thousand times, just needed a refresher on the basics. This is it. This is everything I know about steaming an artichoke.<\/p>\n

All the artichoke things:<\/h2>\n