Steaming Artichokes
You’ll love this recipe for steamed artichokes because it highlights their tender, savory flavor with a straightforward cooking method that preserves their nutritional value. The result is a delicious, healthy side dish that’s easy to prepare and perfect for enhancing any meal.
If you didn’t grow up eating artichokes, they can seem like strange and intimidating creatures. If you’ve ever wondered how to cook and eat the crazy-looking things, read on.
Raw artichokes used to intimidate me because I had no idea how to prepare and eat them. Now, we love them at my house. We love to eat them with this vegan pasta primavera and our roasted oil-free potatoes and carrots.
Ingredients you will need
- Fresh artichokes- Choose artichokes with tightly packed, firm leaves, which indicate freshness. Avoid ones with splayed or loose leaves.
- Garlic- Adding garlic infuses artichokes with a subtle, aromatic flavor that enhances their natural taste.
- Lemon juice– Including lemon juice when steaming artichokes helps preserve their vibrant green color by preventing oxidation.
- Dipping sauce- For a creamy dip, we use my eggless homemade mayo and for an umami dip, this oil-free Asian sauce is perfect.
How to steam artichokes
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
NOTE: There are little barbs on the tips of each leaf that are sharp, so they need to be removed.
STEP #1: With a sharp pair of scissors, these barbs can be removed quickly and easily. It only takes a couple of minutes for each one, and they look and feel so much better.
STEP #3: Place artichokes into a steamer basket and cover. Cook on medium heat for approximately 30 minutes. Cook until outer leaves can easily be pulled off.
STEP #3: After steaming, they are ready to eat. Simply remove each leaf and dip the fleshy end into the sauce. Many people use a mayo-type sauce. You could use my Easy Low-fat Mayo recipe with balsamic vinegar mixture.
We love to use Asian Sauce as a dip with steamed artichokes, so I have included the recipe for it as well. Simply remove each leaf and dip the fleshy end into the sauce.
STEP #4: As you eat your way closer to the center, it will look purplish like this. This means you are getting so close to the jackpot–the heart of the artichoke! It’s everyone’s favorite part!
*Originally published July 23, 2015.
Frequently Asked Questions
Steaming artichokes typically takes about 25 to 45 minutes, depending on their size. They are done when the outer leaves pull off easily, and the base is tender when pierced with a fork.
Yes, it’s recommended to trim the top inch of the artichoke and snip off the sharp tips of the leaves. You can also remove the small, tough outer leaves near the base and trim the stem for even cooking.
Adding ingredients like lemon juice, garlic, and herbs to the steaming water can enhance the flavor of the artichokes as they cook, infusing them with subtle aromatic notes. See my suggestions above.
Steamed artichokes are done when a leaf from the middle pulls off easily and the base feels tender when pierced with a knife or fork. The flesh at the base of the leaves should be soft and easy to scrape with your teeth.
Steaming Artichokes
Ingredients
Steamed Artichokes
- 2 large fresh artichokes
- 1 clove garlic
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 bay leaf
Asian Sauce
- 1/4 cup soy sauce or tamari
- 1/4 cup water
- 1-1/2 tablespoon lemon juice
- 1/2 teaspoon sweetener I used sucanat. Other sweeteners work well too.
- 1 teaspoon minced garlic I use from a jar
- 1 teaspoon corn starch or arrowroot to thicken, (thickening is optional)
Instructions
- Fill a large stockpot with 2" of water. Add salt, lemon juice, garlic, and bay leaf. Insert a steamer basket, and make sure water level is below the basket.
- Cover the pan and bring water to a boil. Reduce the heat to low and allow water to simmer while working on artichoke prep.
- Meanwhile, trim the artichokes. If the stem is long, trim it to approximately 1/2". Slice the tip end off artichokes. Wash under warm water.
- There are little barbs on the tip of each leaf. I trim these off with scissors.
- It only takes a couple of minutes for each one, and they look and feel so much better.
- Place artichokes into a steamer basket and cover. Cook on medium heat for approximately 30 minutes. Cook until outer leaves can easily be pulled off.
- To eat, remove each leaf and dip the fleshy end into the sauce. Many people use a mayo-type sauce. You could use my Easy Low-fat Mayo with balsamic vinegar mixture. We love my Asian Sauce that is included here.
- Tightly grip the other end of the leaf. Place in mouth and pull through teeth to remove soft, fleshy portion. Discard remaining leaf.
- Continue until all leaves are removed. As you get close to the center it will look purplish. See my photos above.
- The center of the artichoke will look like this fuzzy thing. It's called the choke, and if you try to eat it, you will.
- Use a knife or spoon to scrape the fuzzy part away. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.
Asian Sauce
- Whisk all sauce ingredients together in a medium bowl. Adjust ingredients to your taste. If using cornstarch, heat to activate thickening.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Honestly, I have never cooked an artichoke. I’ve had artichoke dip, but never just the leaves itself. Does it taste like asparagus when cooked, because that’s what I”m tasting when I look at it. Lol. I like asparagus, so that wouldn’t be a bad thing.
Ha! You made me laugh this morning! 🙂 Steamed artichokes maybe tastes a little like asparagus, but they really as so different. They have a bit of a sweet flavor to me.
Thank you! I love artichokes, too, but usually the instructions are too vague. Loved the photos. How long would a big artichoke take to cook in the pressure cooker?
Jean, you’re very welcome! I think 10-15 minutes in a pressure cooker should do the trick.
Thank you for this step by step explaination. I remember my first artichoke. I did a lot of chewing. Not a positive experience. Did get lots of fiber that day. Now I have seen the entire process. Can’t wait to try again.
I love artichokes!! I eat them all the time (well, if I can get them). I use a different dip. Mix equal parts mayo and sour cream (use vegan), a dash or 2 of Worcester sauce and a squeeze of lemon or lime juice. It is a wonderful dip.
I love artichokes, but only knew the unhealthy italian stuffed ones. I have a huge artichoke in my pressure cooker now and can’t wait to make this healthy version with your sauce.
Debbie, I hope it turns out great for you! I’m actually making these for dinner tonight too. 🙂
This is great!! Never cooked an artichoke before but now… I know how! Awesome – thank you!
My pleasure, Dorcie! I’m glad you’re excited about it! 🙂
I love fresh artichokes! I always cook them in my pressure cooker and make sure to also buy beets that I cook afterwards, so I only have to clean my pot once.
Very smart! 😀