Steamed Artichokes Recipe

There’s something oddly satisfying about transforming prickly artichokes into a tender, lemony delight that’s perfect for dipping into a dreamy sauce. Join me as I unravel the mystery of turning these spiky gems into a super simple yet gourmet experience you’ll want to savor slowly!

Preparing steamed artichokes as a healthy dish rich in fiber and antioxidants is something I love to do. That tangy flavor I like so much when I eat artichokes isn’t just some natural flavor from the artichoke itself.

My recipe calls for the use of fresh lemon during the cooking process, but my not-so-secret technique is to add a couple of tablespoons of olive oil to the water for steamer basket to amp up the flavor and make the dished seem just a bit more decadent.

Steamed Artichokes Recipe Ingredients

• Artichokes: Rich in fiber, vitamins, and antioxidants; supports digestion.
• Lemon: Adds a zesty tang and vitamin C; boosts immune health.
• Garlic: Provides aroma, flavor, and potential heart health benefits.
• Olive Oil: Contains healthy fats; enhances the artichokes’ natural flavor.

Steamed Artichokes Recipe Ingredient Quantities

• 2 large artichokes
• 1 lemon, halved
• 2-3 cloves of garlic, peeled
• 1 bay leaf
• 1 teaspoon salt
• 1 tablespoon olive oil
• Water

How to Make this Steamed Artichokes Recipe

1. Begin with the artichokes: Wash them in running water, then cut off the top 1 inch and with kitchen shears, snip the pointed tips off the leaves. Cut the stems, leaving about 1 inch.

2. Take a big pot and fill it with around 2 inches of water. Squeeze the juice from one half of the lemon into the water, then throw in the lemon half for extra flavor.

3. Place the bay leaf, garlic cloves, and some salt in the pot, and add water. Heat the water over medium heat until it comes to a simmer.

4. Place the artichokes in the pot, stem-side up. Ensure that the water does not cover the artichokes.

5. Pour the olive oil over the artichokes. Next, cover the pot with a lid that fits tightly.

6. Place the artichokes in a steamer over boiling water. Cover and keep the leaves from cooking until they can be easily pulled off. This may take 25 to 45 minutes, depending on the size of the artichoke.

7. From time to time, verify that there is sufficient water in the pot. If needed, add more.

8. After cooking, take the artichokes out of the pot and allow them to cool a bit.

9. For added flavor, you may optionally squeeze the other half of the lemon over the artichokes.

10. Warm and serve with your choice of dipping sauce, such as melted butter or aioli. Enjoy!

Steamed Artichokes Recipe Equipment Needed

1. Kitchen sink (for washing)
2. Cutting board
3. Chef’s knife
4. Kitchen shears
5. Measuring spoons
6. Large pot with lid
7. Citrus juicer (optional)
8. Steamer basket
9. Tongs or slotted spoon (for removing artichokes)
10. Serving plate or bowl

FAQ

• Q: How do I choose a good artichoke at the store?A: Search for artichokes that are dense for their size, with firmly packed, compact leaves. When you squeeze them, they should let out a high-pitched gasp.
• Q: Do I need to trim the artichokes before steaming?A: Yes, trim the top inch of the artichoke and snip the tips of the leaves. Also, cut off the stem to make a flat base.

  B: Yes, trim the artichoke, and then snip the tips of the leaves. Also, cut the stem straight to make a flat base.

• Q: How long does it take to steam artichokes?A: The time requirement is usually 30 to 45 minutes, depending on the size of the artichokes.
• Q: How can I tell when the artichokes are done?A: An artichoke is finished cooking when you can easily pull off a leaf, and the base is tender when you stick a fork in it.
  
• Q: Can I store leftover steamed artichokes?A: Yes, the leftover food can be stored in the refrigerator in an airtight container for up to 3 days.
• Q: What’s a good dipping sauce for artichokes?Dipped artichoke leaves in melted butter, garlic aioli, or a vinaigrette are a great choice.
• Q: Can I steam artichokes in advance?They can be steamed the day before serving and reheated by steaming them briefly just before serving. This way, the ones that were previously steamed and set aside for servings don’t stick together in one large mass.

Steamed Artichokes Recipe Substitutions and Variations

Lemon: Replace with 2 tablespoons of an apple cider vinegar for a like note of acidity.
Garlic: If fresh cloves are not available, substitute with 1 teaspoon garlic powder.
Bay leaf: Use 1 teaspoon of dried thyme for a different yet complementary herbal flavor.
Use melted butter instead of olive oil for a gamier taste.

Pro Tips

1. Pre-soak in Lemon Water Before starting the cooking process, soak the prepared artichokes in a bowl of cold water with a few lemon slices for about 10 minutes. This helps prevent discoloration and infuses the artichokes with a subtle citrus flavor.

2. Flavorful Additions Consider adding herbs such as thyme or rosemary to the steaming water for an aromatic boost. You can also add peppercorns or a dash of white wine for an extra layer of flavor.

3. Check for Doneness To ensure the artichokes are perfectly cooked, insert a knife into the stem. It should glide in with little resistance when they are done. Additionally, the leaves should easily pull away from the base.

4. Enhanced Dipping Sauce Prepare a simple garlic aioli by blending mayonnaise with minced garlic, a squeeze of lemon juice, and a pinch of salt. This adds a creamy and tangy contrast to the artichokes.

5. Presentation Tip Once cooked, arrange the artichokes on a serving platter with the dipping sauce in small ramekins. Garnish with lemon wedges and fresh parsley for a visually appealing presentation.