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Learn how to cook artichokes using an easy steam method to enjoy this classic spring vegetable. Delicious with aioli or melted butter!
Is everyone ready for spring? I know I am! While the weather isn’t quite there yet, I’m already diving into all the spring produce. After a long winter there’s nothing better than tender asparagus, vibrant carrots, and fresh artichokes.
I love eating artichokes, but for years I was intimidated about making them at home and stuck to using the jarred hearts. Fortunately, cooking fresh artichokes is way easier than it first appears!
Read on and get the step-by-step process for preparing and steaming your fresh spring artichokes.
Ingredients and equipment
You’ll need:
- Fresh artichokes
- Lemon, quartered
- Pot with a steamer insert
- Kitchen scissors
If you want to make the dipping sauce, grab:
- Plain yogurt – Any variety will work here, from full-fat to 0%.
- Lemon juice
- Chives
- Salt and pepper
When choosing your artichokes, make sure the leaves are tightly closed and not wrinkled. They should feel heavy for their size due to the water content; if they feel light, it’s possible the artichoke has dried out.
The leaves should also make a bit of a squeaking sound when you grasp the artichoke, which can help determine freshness.
How to make this recipe
First, take a look at the stem. Remove any leaves, then use a vegetable peeler to remove the outer stem layer. Rub with a lemon wedge to prevent browning.
Cut off about 1/2 inch of the stem (or more if needed to remove any dried-out bits) and cut an X on the bottom of the stem. Rub the bottom with lemon as well.
Cut the top 1 inch from the artichoke and discard. Rub the lemon on the cut edges.
Use a pair of kitchen scissors to cut the pointed tips from the remaining artichoke leaves on the outside layers.
Fill the bottom of a large pot (or a steamer) with about 1 inch of water. If you like, add the juice from the remaining lemon to the water to infuse the artichokes.
Set the prepped artichokes in the steamer basket and place in the pot. Cover and turn heat to medium-low, and steam for 40-45 minutes. If you are using baby artichokes, they will steam in about half the time.
The artichokes are done when they have turned a deep muted green and are soft. Let cool briefly, then slice in half and use a spoon to scoop out the choke (the fuzzy center that is inedible) and discard.
Serve with your favorite dipping sauce, or make the following sauce:
In a small bowl, combine yogurt, lemon juice, and chives until smooth. Add 1 teaspoon of water at a time until the sauce is your desired consistency. Season to taste with salt and pepper.
Eating artichokes
You might be wondering… OK, now what? How do I eat these things?
To begin, pull off the outermost leaves one at a time. The edible portion is at the base of each leaf, where it was attached to the artichoke โ you’ll notice it is somewhat thicker than the rest of the leaf. Dip the base of the leaf into your sauce, then place it between your teeth and gently scrape off the soft, pulpy portion with your lower teeth. Discard what’s left of the leaf.
As you work your way through the artichoke, the leaves will be more tender. Eventually, you’ll reach the inner leaves, which are much softer. These can often be eaten whole.
Just below the cavity where the choke was is the artichoke heart: the best part! The heart is smooth, meaty, and rich in flavor. Cut the heart into bite-sized pieces, dip them into your sauce or homemade aioli, and enjoy.ย
Steamed artichokes make for a leisurely eating experience, perfect for savoring slowly as an appetizer or side dish. It’s such a wonderful way to welcome the spring season!
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How to Cook Artichokes (Steam Method)
Ingredients
- 2 artichokes
- 1 lemon, quartered
For the sauce (optional)
- 1/2 cup plain yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh chives
- Fine sea salt and ground black pepper, to taste
Instructions
- Pull the excess leaves from the stem. Use a vegetable peeler to peel the stem, then immediately rub the stem thoroughly with the cut side of a lemon wedge to prevent browning.
- Trim off approximately 1/2 inch from the stem and cut an X pattern into the bottom (this will help it cook faster). Rub the bottom of the stem with lemon.
- Use a sharp knife to cut off 1 inch from the top of the artichoke. Discard the top. Thoroughly rub the cut side with lemon.
- Use kitchen shears to trim off the pointed tips of each remaining leaf on the outside of the artichoke.
- Fill the bottom of a steamer with approximately 1 inch of water (you can also squeeze in the remaining lemon juice). Place both prepared artichokes in the steamer basket, cover, and steam for 40-45 minutes, until darkened and tender.
- Allow the artichokes to cool for a few minutes, then halve lengthwise. Use a spoon to remove the choke from each half. Serve with dipping sauce (or sauce of your choice).
To make the sauce
- Combine the yogurt, lemon juice, and chives in a small bowl, stirring until smooth.
- Stir in water, 1 teaspoon at a time, until the sauce reaches the desired consistency.
- Season with salt and pepper to taste.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
