Steaming Artichokes: The Best Way To Cook Them?

Artichokes are a delicious and healthy treat, but they can be intimidating to prepare if you've never done it before. Luckily, cooking them is easy and can be done in a variety of ways, including boiling, grilling, braising, or stuffing and baking. However, steaming is considered the best and easiest way to prepare an artichoke, and it's also the classic way to cook this spring vegetable. To steam an artichoke, you'll need a large pot with a lid, fresh artichokes, and melted butter or a dipping sauce. First, prep your artichoke by trimming the stem and cutting off the top third of the artichoke with a serrated knife. Then, use kitchen shears to cut off any remaining spikes from the leaves. Next, rub the cut surfaces with lemon to prevent discoloration. Finally, set up your steamer basket in a large pot, add water, and bring it to a boil. Place the artichokes in the steamer basket, cover the pot, and steam until the heart is tender, which should take around 25 to 35 minutes. Serve warm with your favorite dipping sauce, such as melted butter or hollandaise.

How to select an artichoke

Artichokes may look intimidating, but they are actually quite easy to select and prepare. Here are some tips on how to choose a good artichoke:

• A good artichoke should feel heavy for its size. Lift and compare it to other artichokes to ensure it has a good weight.
• Examine the leaves of the artichoke. They should be tightly packed, green, and fresh-looking, with possibly some purple undertones. Avoid any that are brown at the tips, loose, splayed, dry, split, spongy, or pitted.
• Perform the squeak test by holding the artichoke next to your ear and squeezing its leaves. If you hear a squeak, the artichoke is extremely fresh.
• Check the shape of the artichoke. The thorny-packed leaves should be hugging towards the centre. Avoid artichokes that look like they are blooming succulents or flowers.
• Check the stem of the artichoke. It should not feel slimy or dry, and it should look brown if it was cut a few hours ago.
• Artichokes are usually in season from March to June, so try to buy them during this period.

How to prepare an artichoke for steaming

Preparing artichokes for steaming is not as daunting as it may seem. Here is a step-by-step guide on how to prepare an artichoke for steaming:

Firstly, you will need to cut the stem off the artichoke, creating a flat bottom so that the artichoke sits flat in the pan. Artichokes are in season in late spring and early summer. When shopping for artichokes, look for ones that are plump, firm, and heavy for their size. The leaves can be green or purple, but they should be tightly closed.

Next, use a serrated knife to slice off the top third of the artichoke. You can determine how much to cut off by looking at what part of the leaves are edible. The pointy parts of the leaves are not edible, so you will want to cut off most of them.

Now, use kitchen shears to cut off the remaining spikes from the outermost leaves further down on the artichoke. You should be left with a few rows of whole leaves. Make sure to snip the pointy ends so that they do not poke people when they try to remove and eat the leaves.

Then, slightly pull the sides of the artichoke to widen them and create space, allowing the artichoke to cook more evenly.

Finally, rub the cut surfaces of the artichoke with lemon to prevent discolouration. Artichokes start to brown as soon as you cut them, so it is important to reduce oxidation by rubbing them with lemon juice.

Your artichoke is now ready to be steamed! Place the artichoke in a steamer basket, stem-side up, and cook until the heart is tender.

How to steam an artichoke on the stove

Steaming is a great way to cook artichokes, bringing out their delicate, nutty, and subtly sweet flavour. Here is a step-by-step guide on how to steam artichokes on the stove.

Selecting and Storing Artichokes

Look for artichokes that are plump, firm, and heavy for their size. The leaves can be green or purple but should be tightly closed. The stem should be firm. Artichokes are in season in late spring and early summer, so try to buy them during this period. To store uncooked artichokes, slice a small bit off the stem, sprinkle the cut end with water, and refrigerate in an airtight plastic bag. Cook them within five to seven days.

Preparing the Artichokes

Use a serrated knife to slice off the top third of the artichoke. Use kitchen scissors to cut off any remaining spikes from the outer leaves. Trim the stem so that the artichoke can stand upright. You can also rub the cut surfaces with lemon to prevent discolouration.

Setting up the Stove

Place a steamer basket inside a large pot and add water until it reaches just below the basket. Squeeze some lemon juice into the water and add a tablespoon of salt. Bring the water to a boil.

Steaming the Artichokes

Place the prepared artichokes in the steamer basket, stem-side up. Cover the pot and steam until the heart is tender and can be easily pierced with a knife, and the inner leaves pull out easily. This should take around 25 to 35 minutes, depending on the size of the artichokes. Add more water to the pot if needed.

Serving the Artichokes

Transfer the steamed artichokes to a platter or serving plates. They can be served warm, at room temperature, or chilled. Provide each diner with a small bowl for discarding leaves and their own bowl of dipping sauce. Melted butter, Hollandaise sauce, or olive oil and lemon sauce are all great options. Enjoy!

How to steam an artichoke in the microwave

Yes, you can cook artichokes using a steaming basket. Steaming is a great way to cook artichokes as it retains the nutrients and vitamins that are often lost through boiling.

First, you need to prep your artichoke. Cut the stem off, creating a flat bottom so the artichoke will sit flat in the pan or bowl. Cut the very top of the artichoke off—around a quarter should do. Next, you'll want to snip the remaining pointy ends so they don't poke people when they try to eat them. Now, pull the sides of the artichoke apart to widen them and create space, making them cook more evenly.

Fill a microwave-safe bowl or dish with a lid about a quarter of the way full of water. Salt the water and place the artichokes inside. Cover the bowl or dish with a microwave-safe lid or plastic wrap. You will want to create a good seal so that it traps the steaming liquid as it cooks.

Microwave the artichokes on high for 5-7 minutes. The cooking time may vary depending on the size of your artichoke and the power of your microwave, so check for doneness by gently tugging on the outer leaves. If the leaves release easily and the flesh is tender, it is done. If it needs more time, continue cooking in 2-minute increments.

Once cooked, allow the artichokes to cool slightly before serving. Be careful when handling the hot artichokes! Enjoy with your favourite dipping sauce, such as melted butter, aioli, or mayonnaise.

How to serve steamed artichokes

Steaming is a great way to cook artichokes, bringing out their delicate, nutty-yet-sweet flavour. Here is a step-by-step guide on how to serve steamed artichokes:

Preparation

Before steaming, you need to prepare the artichokes. Use a serrated knife to slice off the top third of each artichoke. Use kitchen scissors or shears to cut off the remaining spikes from the outermost leaves. You can also trim the stems so that the artichokes can stand upright. Place the prepped artichokes in acidulated water (water with lemon juice) to prevent the cut edges from browning.

Steaming

Set up a steamer basket in a large pot and add water until it reaches just below the basket. Squeeze lemon juice into the water and add a tablespoon of salt. Bring the water to a boil. Place the artichokes in the steamer basket with the stems facing up. Cover the pot and steam until the heart is tender when pierced with a knife, and the inner leaves pull out easily (25-35 minutes).

Serving

Artichokes can be served warm or at room temperature. They are typically served with a dipping sauce, such as melted butter, hollandaise, mayonnaise, or a vinaigrette. To eat, pull off the outer leaves one at a time, dip the white fleshy end in the sauce, and scrape off the tender parts with your teeth. Continue until all the outer leaves are removed. Then, remove the inner leaves with purple tips and discard them, as they are too dangerous to eat. Scrape out the fuzzy choke with a knife or spoon, revealing the heart. Cut the heart into pieces and dip them into the sauce before eating.

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