Steaming Artichokes
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. This article is about Steaming Artichokes and even has details on how to eat them.
They used to really intimidate me too because I had no idea how to prepare and eat them. Now, we love them at my house. This way of eating opens so many new possibilities and options!
How to prepare artichokes
There are little barbs on the tips of each leaf. I trim these off with scissors.
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.
How long to cook artichokes
To steam artichokes, there are a few simple ingredients you will need:
- fresh artichokes
- clove of garlic
- lemon juice
- bay leaf
- salt
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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.
How to eat artichokes
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, and my Easy Low-Fat Mayo could even be mixed in with it as well.
Simply remove each leaf and dip the fleshy end into the sauce.
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.
Nutrition in Artichokes
When eaten as part of a well-balanced meal plan, artichokes provide you with some heart-healthy benefits – including healthy weight management. Artichokes are packed with essential nutrients, especially fiber.
Artichokes are carb-rich vegetables and provide about 14.3 grams of total carbs in each medium-sized artichoke, according to the USDA.
The majority of carbs in artichokes are from dietary fiber – there are about 10.3 grams of fiber in each medium-sized portion. Eating a high-fiber diet helps reduce your risk for heart disease, high blood pressure, diabetes, stroke, gastrointestinal diseases and obesity, according to a 2009 review in “Nutrition Reviews.”
Though low-fat foods, artichokes do contain some dietary protein. One medium artichoke provides about 3.5 grams of protein but less than 1 gram of dietary fat. —LiveStrong
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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 the 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 Low-Fat Mayo with balsamic vinegar mixture. We love Asian Sauce-- recipe instructions below.
- 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 like this.
- 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…
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! 😀
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 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. 🙂
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.
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.
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.
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.