Description
Learn how to cook a fresh globe artichoke by steaming it to tender perfection. This recipe guides you through preparing the artichoke stem and bud, steaming until fork-tender, removing the inedible choke, and serving it with your favorite dipping sauce. Perfect as an appetizer or a healthy snack, steamed artichokes are simple, flavorful, and satisfying.
Ingredients
Scale
Artichoke
- 1 globe artichoke
- 1 lemon (quartered)
Dipping Sauce
- Artichoke dipping sauce (such as melted butter, garlic aioli, or vinaigrette) for serving
Instructions
- Prepare the artichoke stem: Pull off any leaves around the stem. Use a vegetable peeler to remove the tough, woody outer layer of the stem. Trim the end of the stem with a sharp stainless steel knife and gently score it with an “X” pattern to help it absorb flavors. Rub the entire stem with the cut side of one lemon quarter to prevent browning.
- Prepare the artichoke bud: Cut off the top quarter of the artichoke, about ½ to 1 inch. Rub the cut edges all over with lemon to stop discoloration. Using kitchen shears, snip off the sharp tips of the remaining leaves for easier handling and eating.
- Steam the artichoke: Fill a large pot with about 1 inch of water and squeeze the juice from the remaining lemon quarters into the water. Add the squeezed lemon pieces as well to infuse flavor. Place a steamer basket in the pot and set the prepared artichoke inside. Bring the water to a boil, cover the pot, and steam the artichoke for 35 to 45 minutes, until the stem is tender when tested with a fork and the outer leaves can be easily pulled off.
- Remove the choke: Let the artichoke cool slightly to handle. Slice it lengthwise in half. Using a small spoon, scoop out the fuzzy choke from the center to expose the edible heart beneath.
- Serve: Arrange the artichoke halves on a plate and serve warm alongside melted butter or your preferred dipping sauce. To eat, dip each leaf in the sauce and scrape the soft, edible flesh off with your teeth, discarding the tough outer parts. Enjoy the entire heart and stem as well, which are tender and flavorful.
Notes
- Use fresh lemon juice to keep the artichoke from browning while prepping.
- Steaming times may vary depending on the size and freshness of the artichoke; test tenderness by piercing the stem.
- Artichoke dipping sauces like garlic butter, aioli, or vinaigrettes complement the natural flavors well.
- Be careful when handling hot artichokes after steaming to avoid burns.
- Leftover cooked artichokes can be refrigerated up to 3 days and reheated by steaming or microwaving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Mediterranean
Keywords: artichoke recipe, how to cook artichokes, steamed artichokes, healthy appetizer, vegetable cooking
