Learn how to steam artichokes with this simple method that turns these vegetables into a tender and flavorful dish. With just a few ingredients like lemons, garlic, and bay leaves, you can create a delicious side or appetizer that’s perfect for dipping in your favorite dip. You can enjoy these steamed artichokes hot or cold.
Here is Why This Steamed Artichoke Recipe Works
Simple ingredients – Just artichokes, lemons, garlic, and a few bay leaves. No fancy ingredients required!
Easy prep – Trim, steam, and serve. You’ll be enjoying these tender beauties in no time. This is the best way to cook them.
Versatile serving options – Hot or cold, paired with anything from garlic butter to Italian vinaigrette. You do you.
Hands-on fun – Who doesn’t love the satisfaction of scraping each leaf for that tasty bite? Plus, the artichoke heart is the ultimate reward!
The Ingredients
- Produce: Artichokes, lemons, garlic
- Pantry Seasonings: Bay leaves
Variations
Lemon-Garlic Herb Artichokes: Add fresh thyme and rosemary to the steaming water along with the garlic and bay leaves. Serve with a drizzle of olive oil.
Spicy Jalapeño Artichokes: Add a sliced jalapeño to the steaming water, and serve with a spicy chipotle mayo for dipping.
How to Serve Artichokes
Serve them hot, cold or room temperature with mayonnaise, hollandaise sauce, garlic butter, lemon-dill aioli sauce or a dip of your choice. We are serving them with our tangy preserved lemon vinaigrette.
Tips for Steaming Success
- Look for heavy artichokes with tightly closed leaves for the best results.
- Use a serrated knife to cut the top of the artichoke and kitchen scissors to trim the sharp leaf tips.
- After trimming, rub the cut surfaces with lemon to prevent browning.
- Place them on the bottom of the steamer basket, stem-side up for even cooking.
- Depending on the size of your artichokes, the steaming time may vary. Smaller artichokes will need less time, while larger ones may take up to 40 minutes.
- Test for doneness; Stick a sharp knife into the stem to check for tenderness. It should slide in easily with little resistance.
- Don’t forget to provide a discard bowl for the leaves as everyone scrapes off the good stuff!
Storing Leftover Artichoke
To store leftover steamed artichokes, let them cool completely before placing them in an airtight container. They’ll keep in the refrigerator for up to 3 days.
For freezing, remove the artichoke hearts and store them in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight.
To reheat, you can either warm them in the microwave for 1-2 minutes or steam them over simmering water for about 5 minutes until heated through.
Steaming Artichokes: Microwave vs. Stovetop
Whether you prepare steamed artichokes in the microwave or in the steaming basket on the stove top these steamed artichokes will be delicious. The microwave is a time-saver but I personally like the flavor of the stove-top method and the ease of checking for doneness.
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Steamed Artichokes
Ingredients
- 3-4 artichokes washed and trimmed
- 2 lemons
- 3 garlic cloves
- 2 bay leaves
Instructions
- Rinse the artichokes under cold running tap water while brushing with a soft vegetable brush.
- Slice off the stem even with the base. Lay the artichoke on its side and using a serrated knife to cut off about ½ inch of the top, then rub the cut area with half a lemon.
- Use kitchen scissors to trim off ¼-inch of each leaf. (This is an optional step).
- Add 1-½ to 2 inches of water to a large, deep pot. Squeeze the juice of a lemon into the water and toss in some garlic cloves and bay leaves.
- Place a steamer basket into the pot and bring the water to a boil over medium heat.
- Arrange the artichokes, stem up, in the steamer basket. Cover the pot and steam for 25 to 35 minutes until the artichokes are tender. Check for doneness by sticking the tip of a sharp knife into the stem. If there is little or no resistance, they are ready to eat.
- Remove the pot from the heat and transfer the artichokes to a serving plate using tongs or paper towels.
- Serve with your favorite dipping sauce
Notes
- Choose heavy, brightly colored artichokes with tightly closed leaves. Use a serrated knife to slice off the top of the artichoke
- Dipping sauce options: Mayonnaise, Garlic Butter Sauce, Tarragon Mayonnaise, Lemon-Dill Aioli, Preserved Lemon Vinaigrette
- Use your teeth to scrape off the good stuff from each leaf and when you get to the center use a spoon to remove the fuzzy portion. Then enjoy the heart.
- When serving, provide a bowl to discard the leaves after eating the good part.
- An artichoke can be eaten hot or cold.
angiesrecipes
Saturday 16th of November 2019
wow lots of great tips on dealing with these cute veggies! I must admit that I have never made the fresh artichokes...time to get some to try! As always, gorgeous photography!
Dahn Boquist
Saturday 16th of November 2019
Thanks Angie, you should give them a try, they are so fun to eat.