Once you discover how to cook artichokes, you’ll find yourself craving them over and over again! This steamed artichoke recipe is a springtime staple that you’ll want to make on repeat.
Demystifying Artichoke Preparation
Preparing artichokes for the first time may seem intimidating, but fear not! Once you learn the ropes, it becomes a breeze. Here’s what you need to do:
First, equip yourself with the right tools. Artichokes tend to brown quickly after being cut, so have a quartered lemon ready to rub on the cut surfaces. Using a stainless steel knife instead of a carbon-steel one helps reduce browning as well. Additionally, gather a cutting board, a peeler, a large pot, and a steamer basket.
Begin by prepping the stem. Peel off any tough, small petals on the artichoke stem.
After trimming the stem, gently score it to speed up the cooking process. Don’t forget to rub lemon juice over the cut surface to prevent browning.
Next, take your peeler and remove the tough outer skin of the artichoke stem. Give the peeled sides a good rub with lemon juice.
At this stage, your artichoke will have a flat top with a few rows of pointy leaves surrounding the sides.
Liberally rub the cut, flat leaves with lemon juice…
and use kitchen shears to trim off the pointy tips of the lower leaves. Fun fact: artichokes are actually the flower buds of a member of the thistle family, and those prickly leaves give it away!
It’s time to get cooking!
The Art of Steaming Artichokes
Steaming is my go-to method for cooking artichokes. It’s easy, hands-off, and perfect if you love peeling off the leaves and dipping them in sauce or melted butter.
Once you’ve prepared the artichoke, add 1 inch of cold water to a large pot, along with any remaining juice from your lemon. Drop the juiced lemon segments into the water too. Place a steamer basket inside the pot and nestle the artichoke in it. Bring the water to a boil over high heat, then reduce it to a simmer. Cover the pot and cook for 35-45 minutes.
The artichoke is ready when the stem is fork-tender and you can easily peel away the outer leaves.
Unless you’re working with baby artichokes, there’s one more step before you can savor your creation: removing the choke (note: in baby artichokes, the choke is edible). To do this, slice the steamed artichoke in half lengthwise and use a small spoon to scoop out the hairy choke, which sits between the cup-shaped artichoke heart and the tender inner leaves.
Just a heads up: the photo below shows artichokes with the choke still intact. The choke is the fuzzy section right under the small, purple-tipped leaves.
Serving Suggestions for Steamed Artichokes
So, now you know how to cook artichokes, but what’s the best way to eat them?
Steamed artichokes have three delectable parts: the leaves, the stem, and the heart. To enjoy the leaves, peel them off one by one and scrape off the tender meat with your teeth, discarding the tough, fibrous shell. They’re absolutely delicious on their own, but they truly shine when paired with a dipping sauce. Classic options like melted butter or creamy sauces are fantastic choices. You could also try them with our artichoke dipping sauce, Caesar dressing, or tartar sauce.
Once you’ve savored the leaves, you’ll be left with the cup-shaped artichoke heart and the stem. These meaty and flavorful parts are delightful when drizzled with olive oil, sprinkled with sea salt and lemon juice, or dipped into the sauce you served with the leaves.
Steamed artichokes make a delightful appetizer for spring recipes such as Tagliatelle with Asparagus and Peas, Pesto Pasta, or Spaghetti Aglio e Olio. Additionally, they make a fantastic side dish. Pair them with Asparagus Soup or any protein you prefer. Bon appétit!
Discover More Favorite Spring Recipes
If you enjoyed learning how to cook artichokes, why not explore these other spring cooking guides:
- How to Cook Asparagus
- Grilled Asparagus
- What is Fennel? (And How to Cook It)
- What are Leeks? (And How to Cook Them)
- Roasted Radishes
- How to Use Radish Greens
For more delightful recipes and cooking inspiration, visit Ekilove.
