Perfect Steamed Artichokes Recipe | Vegetarian Times Skip to main content

Perfect Steamed Artichokes

The ultimate way to enjoy fresh artichokes.

Ingredients: 

Ingredients: 

Ingredient Line: 
4 globe artichokes
Ingredient Line: 
1 lemon, halved
Ingredient Line: 
1 bay leaf
Ingredient Line: 
1 clove garlic, peeled

Instructions: 

1. Break off artichoke stems to remove tough fibers. Cut stem ends. Trim off pointed leaf tops of artichokes with scissors. Rub cut parts with lemon half.
2. Fill large pot with 2 inches water, and add bay leaf and garlic clove. Squeeze juice from lemon halves into water, and place steamer basket in pot. Set artichokes top down in steamer basket, cover, and bring water to a boil.
3. Reduce heat to medium, and steam artichokes, covered, 45 to 50 minutes, or until a bottom leaf from each base pulls away easily. Remove from heat, and cool to room temperature. Sprinkle with chopped parsley, if desired. Serve with a dipping sauce, if desired.

Nutrition Information: 

Calories: 
64
Protein: 
3 g
Total Fat: 
0.5 g
Saturated Fat: 
0 g
Carbohydrates: 
14 g
Cholesterol: 
0 mg
Sodium: 
72 mg
Fiber: 
10 g
Sugar: 
1 g
Yield: 
Serves 4

Comments on this Recipe

Tip for Mickey Fogarty: Once the artichokes are cooked you can use tongs to remove the cooked choke easily, then carefully scrape the heart clean with a small spoon. Good Luck. I am trying this steam method for the first time tonight. smells wonderful.

AND YOU GET THE CHOKE OUT OF THE CENTER HOW?

Some how I've only just discovered artichokes and I love them so much. This looks great and I'll be giving it a go this week.

I'm a personal chef and this is the way I steam artichokes (which I make all the time in Spring). Once they're done steaming, I cut them in half, drizzle a sauce of balsamic, oil, and brown sugar on them and put them in the broiler for 5 minutes. Dipping sauce of vegenaise, fresh oregano, thyme, sage, and lemon is the best.

WOW perfect steamed Artichokes, thank you for that Karen

I guess everybody knows that you don't eat the outside of the leaf? You just pull the leaf through your teeth to squeeze out the delicious inside, then discard the husk. I tried a very similar recipe a couple of weeks ago. We'd never eaten an artichoke--just the heart. They are delicious, and very easy as an appetizer for a crowd.