Steamed Artichokes

Artichokes with Garlic and Lemons

Steaming an artichoke is easier than you might think! Follow these simple steps to enjoy this delicious springtime treat:


Serves 2


  1. Trim away the tops & tips: Start by rinsing the artichokes under cold water to remove dirt or debris. Then, using a sharp knife, trim about half an inch off the top of each artichoke and about a quarter inch off the stem. If desired, use kitchen scissors to snip off the sharp tips of the outer leaves (it's a bit fussy and not required, but will make it more pleasant to handle after cooking).

  2. Boil water in a steamer: Fill a pot with about an inch of water and place a steamer basket inside, several inches above the water--not touching the water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low to maintain a steady simmer.

  3. Steaming: Carefully place the prepared artichokes in the steamer basket, cut-side down. Cover the pot with a lid and let the artichokes steam for about 35 to 45 minutes, until you can easily insert a knife into the base and leaves can easily be plucked off.

  4. Cooling: Once fully cooked, carefully remove the hot artichokes from the pot using tongs or a slotted spoon. Allow it to cool for a few minutes before serving.

  5. Make dipping sauces: While the artichokes cool, prepare these simple dipping accompaniments.
    • Butter: melt a few Tablespoons of quality salted butter in a small bowl or ramekin.
    • Garlic mayo: mix one clove of garlic per 2 Tablespoons of your favorite mayonnaise. You can add a squeeze of lemon or a dash of hot sauce, if desired.
    • Lemon halves: Cut lemons in half widthwise to serve with artichokes.
  6. Serving: Squeeze lemon juice over the artichoke if desired. To eat, pull off the outer leaves one by one, dipping the base (the non-pointy side) of each leaf into melted butter, garlic mayo, or both. Use your teeth to scrape the tender flesh from the tough leaves. As you eat the leaves, they'll gradually get smaller and more tender until you reach the heart of the artichoke, the most tender and flavorful part. Remove the tiny purple leaves above the heart, scrape away any remaining fuzzy bits with a spoon, (that's choke and you'll know it when you see it! It looks like it'll choke you) revealing the prized heart underneath. This is the payoff for all that work--Slice it up, dip it, and enjoy!

Steaming an artichoke is a simple and delicious way to savor its delicate flavor. With a little patience and a lot of butter, you'll be rewarded with a tasty springtime treat!