Fancy? Yes. Fussy? No. Steamed Artichokes are a simple yet elegant appetizer.
Way back when living on a shoestring budget, my friend Karin and I happened upon steaming our own artichokes. We’d steam up a couple, make a bowl of melted butter with some garlic thrown in, pop open a bottle of wine, and dig in. Feeling awfully sophisticated yet pleased that we’d hit upon a seemingly fancy but budget-friendly app to go with our grocery store wine, we’d unwind, gossip, and watch the world go by from her apartment balcony in Chicago. Simple pleasures!
To look at them, artichokes are kind of the Dwayne Johnson (“The Rock”) of the food world. Not the most approachable initially: the strange texture, the spikiness, and even the fact that their core is called a “choke.” But much like DJ, they’re actually lovely! If you’ve only ever purchased artichokes in a can or pickled in a jar, give them a shot. Steaming them is a great way to learn how to cook with fresh artichokes.
You will love the taste and texture of Steamed Artichokes. Once steamed, artichokes are silky and smooth, with a nutty, earthy flavor. And the process is fairly hands-off, leaving you time to prep your main meal. While Steamed Artichokes make for a great appetizer, they can also be a side dish to accompany the main event. Part of the fun is trying different dips for the steamed artichokes. Garlic butter, lemon aioli, or feta cheese dip are some of my favorites.
How to choose an artichoke
Whether you’re at a big grocery store with a full produce section or at a farmer’s market, you just need to know a few basics when choosing artichokes for this recipe. First off, make sure you’re buying globe artichokes. The other main variety is known as elongated. Pick up a globe artichoke: it should feel a bit bottom-heavy and substantial. If an artichoke is not fresh, it dries up and feels light. The other thing to do is to give it a gentle squeeze. The leaves should be fairly compacted together but still make a bit of a squeak when you squeeze them. If possible, use the fresh artichokes within 3-5 days (keep in the fridge until ready to use them).
FAQs & Tips
How to Make Ahead and Store?
You can prepare the Steamed Artichokes as directed, let them cool, and store them in a resealable bag or airtight container in the fridge. They are delicious when chilled, or you could gently reheat them (without recooking them) in the microwave to take the chill off. Freezing is not recommended. Leftovers can be kept for up to 4-5 days.
I don’t have a steamer basket! Can I still make Steamed Artichokes?
Probably so. The easiest substitute for a steamer basket is a metal colander. As long as it fits snugly in your pot and you can still cover the top tightly, you should be good to go. If you don’t have a pot lid that will fit just right with the colander, consider using foil to cover the pot. Just remember to use potholders when removing the foil or checking on the artichokes.
What are some variations for Steamed Artichokes?
If you want more flavor in the artichokes themselves, you can do a couple of things. Try adding a few cloves of garlic or minced garlic between the leaves before steaming. Alternatively, you can add a tablespoon or two of red wine vinegar to the water in the pot. If you happen to have really big globe artichokes, you can cut them in half vertically and steam them cut side up.
Serving Suggestions
As I mentioned earlier, my favorite way to enjoy Steamed Artichokes is as an appetizer served alongside warm, melted garlic butter. Peel off a section, dip it in the garlic butter, and eat the soft inside of the leaf. Perfection! But the list of dips you can try is endless. Steamed Artichokes are yummy dipped in a warm cheddar cheese sauce, a zesty lemon aioli, or even a Mediterranean-inspired feta dip. Additionally, great dip ideas include our Yogurt Herb Dipping Sauce or Creamy Spinach Dip. Finally, for a lovely vegan meal in the warmer months, serve Steamed Artichokes alongside our Lemon Lentil Soup and some crusty French bread.
How to Steam Artichokes
Ingredients
- 4 large globe artichokes
- 1 large lemon halved
- Water for steaming
Instructions
- Fill a pot with about 2 inches of water and bring to a boil.
- While the water is heating, prepare the artichokes by rinsing them under cold water.
- Cut off the stems so the artichokes can sit flat, and snip off the sharp tips of the leaves with kitchen shears.
- Slice about 3/4 inch off the top of each artichoke and rub the cut surfaces with one half of the lemon to prevent browning.
- Place a steamer basket in the pot and arrange the artichokes in the basket, stem side down.
- Squeeze the remaining lemon half over the artichokes and drop the lemon into the water.
- Cover the pot and steam the artichokes for about 30-40 minutes, or until the outer leaves can easily be pulled off.
- Carefully remove the artichokes from the steamer basket and let them cool slightly before serving.
Leave a Comment