Log In / Sign Up

Basic Steamed Artichokes Recipe

Basic Steamed Artichokes
Difficulty: Easy | Total Time: | Makes: 2 servings

This method is bare-bones. For a hint more flavor, add parsley, a bay leaf, lemon juice, or black peppercorns to the water before steaming.

To see this recipe with illustrated steps, check out The Basics: How to Make Steamed Artichokes.

INGREDIENTS
INSTRUCTIONS
  1. Fill a medium saucepan with an inch of water and season it with a few pinches of salt. Insert a steamer basket; if the water comes up through the holes of the basket, pour a little out. Cover and bring to a boil over high heat, then reduce the heat to low and let the water simmer.
  2. Meanwhile, trim the artichokes. Pull off any damaged or brown leaves and discard. Using a serrated knife, cut the stems, leaving about half an inch, then cut off the pointy top third. (The artichokes should fit, stem end up, in the steamer basket with the lid on the pan.)
  3. Place the artichokes stem end up in the steamer basket. Cover and steam for 20 minutes. Check for doneness by pulling off an outer leaf from each and poking the base of the stems with a sharp knife—if the leaves come off easily and the knife slips easily into the base, the artichokes are ready. Steam for another 10 to 15 minutes as needed if they’re not ready. Serve with the dipping sauce of your choice. For instructions on how to eat an artichoke, see our illustrated guide.
    Write a review | 3 Reviews
  • we always steamed them stem down so quartered lemons could be squeezed into the choke with a lemon piece left on top of each choke during cooking.

  • Aioli - egg yolks, garlic, lemon juice, olive oil. Any recipe on the internet will do. It is nearly fool proof if you use an immersion blender.

  • Can anyone recommend a non-dairy, easy to make dip?

Share with your friendsX