Steaming Artichokes: High Heat Or Low?

Artichokes are a delicious and healthy treat, and steaming is the best way to cook them. But do you cook artichokes on high heat when steaming? The answer is yes, you do need to use high heat when you start steaming artichokes. However, once the water is boiling, you should reduce the heat to a simmer. This will ensure that your artichokes are cooked through without becoming overcooked or waterlogged.

How to prepare artichokes for steaming

Preparing artichokes for steaming is simple and can be done in a few easy steps.

Firstly, you'll want to prepare the stem. Peel off any tough, small petals or leaves from the artichoke stem. Then, use a knife to trim the end of the stem—only cut off a little, as the stem is edible and has a wonderful meaty texture.

Next, gently score the stem to help it cook more quickly. Rub the cut surface with lemon to prevent browning—you can also rub lemon on any other cut surfaces to prevent discolouration.

Now, use a peeler to trim away the tough outer skin of the artichoke stem. Then, rub the peeled sides of the stem with lemon juice.

The next step is to prepare the artichoke leaves. Slice off the top of the artichoke, removing about half an inch to an inch. At this point, your artichoke will have a flat top with a few rows of pointy leaves around the sides. Rub the cut, flat leaves with lemon juice and use kitchen shears to trim off any remaining sharp or spiky tips from the lower leaves.

Finally, trim the stem so the artichoke can stand upright and is ready for steaming. Place the artichoke in a pot of acidulated water (water with lemon juice) to prevent the cut edges from browning before cooking.

How to steam artichokes on the stove

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

Preparing the Artichokes

Firstly, you will need to prepare the artichokes. Artichokes start to brown as soon as you cut them, so it is recommended to have a quartered lemon to hand to rub on the cut surfaces of the artichoke. You will also need a cutting board, a peeler, a large pot, and a steamer basket.

Start by preparing the stem. Peel off any tough, small petals on the artichoke stem. Then, trim the end of the stem – only cut off a little, as the stem is edible and has a wonderful meaty texture. Gently score the stem to help it cook more quickly, and rub with lemon to prevent browning.

Next, use a peeler to trim away the tough outer skin of the artichoke stem, and rub the peeled sides with lemon juice.

Now, prepare the artichoke leaves. Slice off the top of the artichoke, about 0.5-1 inch. The artichoke will now have a flat top with a few rows of pointy leaves around the sides. Rub the cut, flat leaves with lemon juice, and use kitchen shears to trim off the pointy tips of the lower leaves.

Cooking the Artichokes

Add 1 inch of cold water to a large pot, and squeeze in any remaining lemon juice. Drop the juiced lemon segments into the water, too. Place a steamer basket inside the pot and put the artichokes in, stem-side up. Bring to a boil over high heat, then reduce the heat to a simmer. Cover and cook for 25-45 minutes.

The artichokes are ready when the stem is fork-tender and the outer leaves can be easily peeled away.

Serving the Artichokes

Unless you are using baby artichokes, you will need to remove the choke before serving. Slice the steamed artichoke in half lengthwise, and use a small spoon to scoop out the hairy choke.

Artichokes can be served hot or cold, and are often served with a dipping sauce like Hollandaise, melted butter, or mayonnaise. To eat, pull off the leaves and dip the white fleshy end in your chosen sauce. Place the light end in your mouth, dip-side down, and pull, scraping through your teeth. Continue until all the petals are removed.

When you get to the tender inner leaves with purple tips, remove them all at once and eat just the light-coloured parts. Finally, scrape out the choke to reveal the heart, which can be cut into pieces and dipped in sauce.

How to steam artichokes in the microwave

Steaming artichokes is a great way to cook them without losing their flavour or making them waterlogged. Here is a step-by-step guide to steaming artichokes in the microwave.

Preparing the Artichokes

First, make sure you have the right equipment. Artichokes start to brown as soon as you cut them, so you will need a lemon to rub on the cut surfaces of the artichoke to reduce oxidation. You will also need a cutting board, a peeler, a microwave-safe dish with a lid, and a steamer basket.

Start by preparing the artichoke stem. Peel off any tough, small petals on the artichoke stem. Then, use a knife to trim the end of the stem. Only cut off a little, as the stem is edible and has a wonderful meaty texture. After trimming the stem, gently score it to help it cook more quickly, and rub it with lemon to prevent browning.

Next, use a peeler to trim away the tough outer skin of the artichoke stem. Then, rub the peeled sides of the stem with lemon juice.

Now, prepare the artichoke leaves. Slice off the top of the artichoke, about 0.5-1 inch. At this point, your artichoke will have a flat top with a few rows of pointy leaves around the sides. Rub the cut, flat leaves with lemon juice, and use kitchen shears to trim off the pointy tips of the lower leaves.

Cooking the Artichokes

Add 1 inch of cold water to a large pot, and squeeze in any remaining lemon juice. Drop the juiced lemon segments into the water, too. Place a steamer basket inside the pot and add the artichokes. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cover and cook for 35-45 minutes.

The artichokes are ready when the stem is fork-tender and you can easily peel away the outer leaves.

Serving the Artichokes

Before serving, remove the choke. Slice the steamed artichoke in half lengthwise, and use a small spoon to scoop out the hairy choke, which sits between the cup-shaped artichoke heart and the tender inner leaves.

Artichokes have three edible parts: the leaves, the stem, and the heart. To eat the leaves, peel them off one by one and scrape off the tender meat with your teeth, discarding the tough, fibrous shell. They are tasty on their own, but even better with a dipping sauce. Melted butter is a classic choice, and creamy sauces are also delicious. You can also eat the artichoke heart and stem in their entirety.

How to serve steamed artichokes

Steaming is a great way to cook artichokes, and it's not difficult to do. Here's a step-by-step guide on how to prepare and serve steamed artichokes:

Preparing the Artichokes:

• Use a serrated knife to slice off the top third of the artichoke.
• Cut off any remaining spikes or thorns from the outermost leaves with kitchen shears.
• Trim the stem so that the artichoke can stand upright. You can also peel the stem with a vegetable peeler to remove the tough outer skin.
• To prevent the artichoke from browning, rub the cut surfaces with lemon juice.

Steaming the Artichokes:

• Set up a steamer basket in a large pot and add enough water so 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, stem-side up.
• Cover the pot and steam until the heart is tender and the inner leaves pull out easily (25-45 minutes). Ensure you add more water to the pot if needed.

Serving the Artichokes:

• Steamed artichokes can be served warm or at room temperature.
• They are typically served with a dipping sauce such as melted butter, mayonnaise, vinaigrette, or Hollandaise sauce.
• To eat, pull off the outer leaves, dip them in the sauce, and use your teeth to scrape off the tender meat, discarding the tough, fibrous shell.
• Once you've eaten the leaves, you'll be left with the artichoke heart and stem, which can be enjoyed with olive oil, sea salt, lemon juice, or dipped in sauce.
• If you're working with larger artichokes, remember to remove the choke (the hairy, inedible part between the heart and the inner leaves) before eating.

How to eat steamed artichokes

Steaming is a great way to cook artichokes. It's easy, healthy, and hands-off, and it brings out the delicate, nutty-yet-sweet flavour of the artichoke. Here's a step-by-step guide on how to eat steamed artichokes:

Preparing the Artichokes:

Before you start steaming, you need to prepare the artichokes. Artichokes start to brown as soon as you cut them, so it's recommended to use a stainless steel knife instead of a carbon-steel one, as it can slow down the oxidation process. You will also need a cutting board, a peeler, a large pot, and a steamer basket.

• Start by peeling off any tough, small petals on the artichoke stem.
• Use your knife to trim the end of the stem—you only need to cut off a little bit, as the stem is completely edible and has a wonderful meaty texture.
• Gently score the stem to help it cook more quickly.
• Rub the cut surface with lemon to prevent browning.
• Use a peeler to trim away the tough outer skin of the artichoke stem. Then, rub the peeled sides of the stem with lemon juice.
• Slice off the top of the artichoke—about 1/2-1 inch.
• Rub the cut, flat leaves with lemon juice.
• Use kitchen shears to trim off the pointy tips of the lower leaves.

Steaming the Artichokes:

• Fill a large pot with about 1-2 inches of cold water and squeeze in some lemon juice. Drop the juiced lemon segments into the water, too.
• Place a steamer basket inside the pot and add the artichokes.
• Bring the water to a boil over high heat. Then, reduce the heat to a simmer.
• Cover the pot and cook the artichokes for 25-45 minutes, until the outer leaves can be easily pulled off and the stem is fork-tender.
• Note: You may need to add more water to the pot if the level drops too low, so keep an eye on it.

Eating the Artichokes:

Once your artichokes are steamed, it's time to enjoy them! Artichokes can be eaten hot or cold, but they are typically served hot with a dipping sauce. Here's how to eat them:

• Pull off the outer leaves, one at a time.
• Dip the white fleshy end in melted butter, a vinaigrette, or your favourite sauce.
• Place the dipped end in your mouth, dip-side down, and pull the leaf through your teeth to scrape off the soft, pulpy portion.
• Continue until all the outer petals are removed.
• When you get to the tender inner leaves with purple tips, remove them all at once. Dip and eat just the light-coloured parts of these leaves.
• With a knife or spoon, scrape out and discard the fuzzy choke, which sits on top of the artichoke heart.
• Cut the heart into pieces and dip them into your chosen sauce. Enjoy!

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