Steaming Artichokes: The Perfect Timing For Tender Hearts

Artichokes are a delicious and healthy treat, but they can be a little intimidating to cook. Steaming is the best and easiest way to prepare an artichoke, and it brings out the delicate, nutty-yet-sweet flavour. Artichokes are typically steamed for 20 to 45 minutes, depending on their size. The artichoke is ready when the outer leaves can be easily pulled off or when the stem is fork-tender.

How to prepare an artichoke for steaming

Preparing artichokes for steaming can seem daunting, but it's actually quite simple. Here's a step-by-step guide on how to prepare an artichoke for steaming:

Get your equipment ready:

You'll need a few things to prepare your artichoke for steaming. Gather a cutting board, a sharp stainless steel knife, a peeler, a large pot, and a steamer basket. Artichokes start to brown as soon as they're cut, so it's also a good idea to have a quartered lemon on hand to rub on the cut surfaces.

Prepare the stem:

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

Trim the outer skin:

Use your peeler to remove the tough outer skin of the artichoke stem. Then, rub the peeled sides of the stem with lemon juice.

Prepare the artichoke leaves:

Slice off the top quarter of the artichoke, about 1/2 to 1 inch. This will give your artichoke a flat top with a few rows of pointy leaves around the sides. Rub the cut, flat leaves with lemon juice to prevent browning. Use kitchen shears to trim off the pointy tips of the remaining leaves.

Final touches:

At this point, your artichoke is almost ready for steaming. Give it a final rub with lemon juice, especially on any cut surfaces, to ensure it stays fresh and green. You may also want to trim the thorny tips of the petals with kitchen shears to make it less prickly to handle.

Now your artichoke is ready for steaming! Remember to add some lemon juice to the steaming water to infuse your artichoke with extra flavour. Enjoy the nutty, sweet taste of perfectly steamed artichoke!

How long to steam an artichoke for

Steaming is the best and easiest way to cook an artichoke. It brings out the delicate, nutty-yet-sweet flavour of the vegetable and makes it easy to pluck the leaves from the heart.

To steam an artichoke, you will need a large lidded pot, a steamer basket, fresh artichokes (one per person), and melted butter or a dipping sauce to serve. Before steaming, you will need to prepare the artichoke by trimming the stem and using a serrated knife to slice off the top third of the artichoke. You can also use kitchen shears to cut off any remaining spikes from the outermost leaves.

Once your artichoke is prepared, fill a large pot with an inch or two of water and add a teaspoon of salt. Place the artichoke in the steamer basket, add the basket to the pot, and bring the water to a boil. Then, reduce the heat to a simmer, cover the pot, and steam until the heart is tender when pierced with a knife, and the inner leaves pull out easily. This should take around 25 to 35 minutes, but larger artichokes may take up to 40 or even 60 minutes. You may need to add more water to the pot during the cooking process.

Once steamed, serve the artichoke warm or at room temperature with a dipping sauce like Hollandaise or melted butter with a squeeze of lemon.

How to serve steamed artichokes

Steaming is the best and easiest way to prepare an artichoke. Here is a step-by-step guide on how to serve steamed artichokes:

Selecting and Storing Artichokes

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

Preparing Artichokes for Steaming

Use a serrated knife to slice off the top third of the artichoke. Use kitchen shears to cut off any remaining spikes from the outermost leaves. Trim the stem so that the artichoke can stand upright. Place each artichoke in a pot of acidulated water (water with lemon juice added) to prevent the cut edges from browning before you are ready to cook them.

Steaming Artichokes

Set up a steamer basket in a large pot and add enough water so that 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 leaves pull out easily, which should take around 25 to 35 minutes, but can take up to 60-70 minutes depending on the size of the artichoke. Add more water to the pot if needed.

Serving Steamed Artichokes

Steamed artichokes can be served warm or at room temperature. They have three edible parts: the leaves, the stem, and the heart. The leaves are typically peeled off one by one and dipped in a sauce, such as melted butter, hollandaise sauce, or a vinaigrette. Scrape off the tender meat with your teeth, discarding the tough, fibrous shell. Once you have eaten all the leaves, you will be left with the cup-shaped artichoke heart and stem, which can be enjoyed with olive oil, sea salt, and lemon juice, or dipped in sauce like the leaves.

What sauces to serve with steamed artichokes

Steamed artichokes are best served with a dipping sauce. Here are some ideas:

Hollandaise Sauce

A classic French sauce, hollandaise is a perfect complement to steamed artichokes. It has a rich, creamy texture and a tangy flavour that pairs well with the nutty taste of artichokes.

Melted Butter

For a simple yet delicious option, serve your steamed artichokes with melted butter. You can add a squeeze of lemon to the butter for a zesty twist.

Vinaigrette

A vinaigrette dipping sauce can add a tangy twist to your steamed artichokes. You can make a basic vinaigrette by whisking together vinegar, salt, Dijon mustard, garlic, mayonnaise, yogurt, and olive oil. Adjust the seasoning to taste, and you have a delicious dip for your artichokes.

Mayonnaise

Mayonnaise is a versatile dipping sauce that can be served as is or mixed with other ingredients to create new flavours. For a simple dip, serve your steamed artichokes with plain mayonnaise. You can also get creative and make a special sauce by adding ingredients like balsamic vinegar, lemon juice, Dijon mustard, or garlic to the mayonnaise.

Caesar Dressing

Caesar dressing is a creamy and tangy option that pairs well with steamed artichokes. It has a bold flavour that can enhance the taste of artichokes.

Tartar Sauce

Tartar sauce is a classic choice for fish and chips, but it also goes well with steamed artichokes. It has a tangy, creamy texture with a hint of sourness that can complement the nutty flavour of artichokes.

How to steam artichokes on a stovetop

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

First, you will need to prepare the artichokes. Use a serrated knife to slice off the top third of each artichoke. Use kitchen shears to cut off any remaining spikes from the outermost leaves. Trim the stem so that the artichoke can stand upright, and rub the cut surfaces with lemon to prevent discolouration.

Next, set up your steamer. Place a steamer basket in a large pot and add water until it reaches just below the basket. Squeeze lemon juice into the water, add a teaspoon or two of salt, and bring it to a boil. You can also add aromatics like garlic and bay leaves to infuse the artichokes with extra flavour.

Now, carefully place the prepared artichokes in the steamer basket, stem-side up. Cover the pot and steam until the heart is tender when pierced with a knife, and the inner leaves pull out easily. This usually takes around 25 to 45 minutes, depending on the size of the artichokes. You may need to add more water to the pot during cooking.

Once cooked, transfer the artichokes to a platter or serving plates and let them cool slightly. Serve them warm, at room temperature, or chilled, with a small bowl for discards and a personal bowl of dipping sauce for each diner.

Dipping Sauce Ideas:

• Melted butter
• Hollandaise sauce
• Olive oil and lemon sauce
• Mayonnaise with balsamic vinegar
• Garlicky mayo
• Herby lemon butter

Frequently asked questions