Steaming Artichokes: A Quick, Easy, And Healthy Treat

Steaming is the best and easiest way to cook an artichoke. It brings out the delicate, nutty-yet-sweet flavour of the vegetable and allows you to pluck the leaves from the heart and eat the edible flesh with your teeth. To steam an artichoke, you'll need a large lidded pot, a steamer basket, and fresh artichokes. You can also add melted butter or a sauce for dipping.

How to select the right artichokes for steaming

Artichokes are in season in late spring and early summer. When selecting artichokes for steaming, there are several things to keep in mind to ensure you get the best results.

Firstly, look for artichokes that are plump, firm, and heavy for their size. They should feel a little heavy when you pick them up; if they feel light, they may be dried out. The artichoke should also be closed with just a little separation between the leaves. If the leaves are wide open, it is likely older and not ideal for steaming. The leaves can be green or purple, but they should be tightly closed. If there are brown spots near the tips of the leaves, this means the artichoke was touched by frost, but this does not impact the flavour.

When selecting your artichokes, also pay attention to the stems. The stems should be firm; if they are limp or droopy, the artichoke is old. You can cut off the excess stem, leaving about an inch, as the stems can be more bitter than the rest of the artichoke. However, some people like to eat the stems, as the inner cores taste like the heart. Alternatively, you can leave the whole long stem on the artichoke and just peel off the tough outer layer with a vegetable peeler.

Finally, when choosing your artichokes, give them a gentle squeeze. If the leaves squeak, this is another indication that the artichoke is fresh and suitable for steaming.

Trimming and preparing artichokes for steaming

Start by washing your artichokes under cold running water. This will remove any dirt or residue on the surface of the artichokes.

Next, you'll want to trim the artichoke leaves. Using a pair of kitchen scissors or shears, snip off the tips of the leaves to get rid of the pokey thorns. This step is optional, but it will make the artichokes easier to handle and less prickly to eat.

Now, it's time to cut off the top of the artichoke. Using a sharp, serrated knife, slice off about 3/4 to 1 inch from the top. This will expose the inner leaves and make it easier to remove them.

Remove the small leaves at the base of the artichoke, near the stem. These leaves are usually too tough to eat and can be discarded.

The stem of the artichoke can be a bit bitter, so you'll want to cut it off as well. Leave about an inch of the stem intact, or trim it so that the bottom of the artichoke is flat and can sit upright in the steamer. If you want to keep the stem, you can peel the tough outer layer with a vegetable peeler instead of cutting it off entirely.

At this point, your artichoke should be trimmed and ready for steaming. Place the artichokes in a pot of acidulated water (water with lemon juice) to prevent the cut edges from browning while you prepare the rest.

• If you want to get fancy, you can make a cross at the bottom of each artichoke with a sharp knife after trimming the stem. This is purely for aesthetics and is optional.
• You can also trim the top quarter of each leaf with sharp kitchen shears to make the artichokes look nicer when served.
• Artichokes should be steamed soon after purchasing, but they can be stored in the refrigerator for a couple of days if needed.

Now that your artichokes are trimmed and prepared, you're ready to move on to the steaming process!

The best herbs and seasonings to use for steamed artichokes

Steaming is a great way to cook artichokes as it brings out their delicate, nutty-yet-sweet flavour. But what herbs and seasonings should you use to elevate your steamed artichokes to the next level? Here are some ideas to make your taste buds dance:

Herbs

A variety of herbs can be used to enhance the flavour of steamed artichokes. Mediterranean-style herbs such as oregano, thyme and rosemary are a great choice, adding a robust and aromatic touch to your dish. Fresh herbs like rosemary, thyme, oregano or sage are ideal, but if you don't have any on hand, you can use dried herbs or even a pinch of Italian seasoning.

Spices

When it comes to spices, salt and pepper are the dynamic duo that can take your artichokes from bland to brilliant. Go for coarsely ground, fresh sea salt and black pepper to give your artichokes a crunchy, savoury kick.

Aromatics

Aromatics like garlic and bay leaves are also excellent additions to your steaming water, infusing your artichokes with extra flavour. If you're feeling adventurous, you can even add slices of lemon to the mix for a subtle citrus twist.

Dipping Sauces

While not exactly a seasoning, the right dipping sauce can make all the difference when it comes to steamed artichokes. Melted butter, hollandaise sauce, balsamic vinegar, or a simple vinaigrette can all take your artichoke-eating experience to the next level. Get creative and experiment with different sauces to find your favourite!

So, the next time you're preparing steamed artichokes, don't be afraid to get creative with your herbs and seasonings. With the right combination of flavours, you can turn this simple dish into a true culinary delight.

How to steam artichokes on a stovetop

Steaming artichokes is a great way to cook this unique vegetable, bringing out its delicate, nutty-yet-sweet flavour. Here is a step-by-step guide on how to steam artichokes on a stovetop.

Selecting Artichokes

Look for artichokes that are in season during late spring and early summer. Choose ones 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, and the artichoke should feel a little heavy.

Preparing Artichokes for Steaming

Use a serrated knife to slice off the top third of the artichoke. Remove any thorns or spikes from the leaves with kitchen shears. Trim the stem so that the artichoke sits flat. You can also remove the outermost leaves, as they can be tough. Place the prepared artichokes in acidulated water (water with lemon juice) to prevent discolouration.

Setting Up the Steamer

Fill a large pot with a couple of inches of water. Add a bay leaf, a slice of lemon, and/or a garlic clove to infuse extra flavour. Set a steamer basket inside the pot, ensuring the water level is just below the basket. Bring the water to a boil.

Steaming the Artichokes

Place the artichokes in the steamer basket, stem-side up. Cover the pot and steam for 25 to 45 minutes, depending on the size of the artichokes. The artichokes are done when the heart is tender, and the inner leaves pull out easily. Ensure you add more water to the pot if needed.

Serving Steamed 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 a personal bowl of dipping sauce. Enjoy!

How to steam artichokes in a microwave

Artichokes are a delicious and healthy treat, and steaming is one of the best ways to cook them. Here is a step-by-step guide on how to steam artichokes in a microwave.

Selecting Artichokes:

When choosing artichokes, look for brightly coloured, vibrant green ones with tightly closed leaves. They should feel a little heavy for their size.

Trimming Artichokes:

Before steaming, you need to trim your artichokes. Use kitchen scissors to snip off the tips of the leaves, as they can be sharp. Then, with a sharp knife, cut off the top 3/4 inch of each artichoke. Remove the bottom row of leaves and cut off the excess stem, leaving about an inch. You can also peel the outer layer of the stem with a vegetable peeler if you prefer. Rinse the artichokes well under cold water.

Preparing the Microwave:

Place the trimmed artichokes in a microwave-safe dish. Add about 1/4 inch of water to the dish and cover it with a microwave-safe lid.

Steaming Artichokes in the Microwave:

Microwave the artichokes on high power for 4 minutes. Check if they are done by pulling a leaf from the centre. If the leaf comes out easily, they are ready to eat. If not, continue microwaving in one-minute intervals until done.

Serving Steamed Artichokes:

Transfer the steamed artichokes to a platter or serving plates. Artichokes can be served warm, at room temperature, or chilled. Provide each diner with a small bowl for discarding leaves and a personal bowl of dipping sauce. Melted butter, mayonnaise, or a simple vinaigrette are excellent choices for dipping.

Eating Steamed Artichokes:

To eat, pull off the outer leaves one at a time, dip the white fleshy end in the sauce, and then scrape off the tender part with your teeth. Continue until you reach the tender inner leaves with purple tips. Remove and discard these leaves, then use a spoon to scrape out the fuzzy choke. What remains is the artichoke heart, which can be cut into pieces and enjoyed!

Frequently asked questions